Sweet ketchep
Recipe by Cory Thorson
1 large jar of garden grown roma tomoatos
1/2 cup of water
2/3 cup white sugar ( or mexican sugar is good too, not a joke. Have you tried mexican sugar?)
3/4 cup apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon salt
1 teaspoon mustard powder
1 teaspoon black pepper
couple cloves of garlic [pressed]
1 tablespoon cornstarch
Prep. Time → 5 min
Cook Time → 360 min
1. Take all ingredients [except the cornstarch] and blend them well in a blender. Make sure mixture is not chunky. Take a strainer that is large enough for the thick mixture to go through, but it catches most of the seeds. Cook on high in a crock pot cooker for about 6 hours with the lid partially off to allow for cook down of the liquid. Stir every 20 minutes or so to avoid from buildup on the sides. Last hour turn to low. Mix corn starch in small bowl of cold water, mix the cornstarch so there are no clumps. Then dump the corn starch mixture into the batch. Stir in well.
Fill into a large jar, put lid on not all the way and set in fridge overnight.
Next day eat your delicious sweet ketchup. Tighten lid after use.
2. One thing you might want to do is spice it up. Add some heat to the mixture to change it into a hot sauce, or BBQ sauce.
side dishes, homemade sweet ketchup December 16, 2013 05:03
Author Cory Thorson
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