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Agave Ketchup

Updated on March 21, 2020
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Cassondria is an aspiring chef who is always learning and creating new recipes for her humble little family.

Why make the condiment instead of buy?

In my household we try to make as much of our food as possible, condiments are no exception.

Next time you go to the store to pick up your favorite condiment such as ketchup, turn it over. Chances are you wont like the ingredients you see on the back.


For instance, before I started fiddling around in my kitchen to make my own version of this condiment, I normally bought Heinz ketchup. This is there ingredient list: TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.

First thing I am going to point out is they aren't even using regular sugar but there evil cousin high fructose corn syrup and corn syrup. There have been many articles on why this stuff is bad for us.

Secondly, they just list out that they use spices, but never specify what kind of spices they use. As a consumer I'd like to know. Very unlikely, but what if as a consumer you were allergic to garlic and a company instead of telling you they used garlic as a spice just puts the word spice on their label? Having this allergy you would likely react badly to the product and would have never bought that product had you were given the knowledge you should be entitled to.

This is only an example and I'm not saying there are no good ketchup's on the market, but if your not going to make your own do research on what brand you would feel better serving your family.

This recipe of mine is tangy with a hint of sweetness. It is also low in the glycemic index making it safer for diabetics to consume regularly. If you prefer a sweeter ketchup feel free to increase the amount of agave, but do so carefully because although its low in the glycemic index it is actually 1.5 times sweeter than the sugar in your cabinet.

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: 40 servings of 1 tablespoon portions

Ingredients

  • 12 ounces tomato paste
  • 1/4 cup white wine vinegar
  • 1/4 cup + 1 Tablespoon agave nectar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • salt, to taste
  • water, to desired consistency

Instructions

  1. Gather and prep all ingredients.
  2. Mix all ingredients, except water in bowl until combined.
  3. Gradually add water until ketchup reaches your desired consistency. ( I prefer thicker ketchup, your preference may be different)
  4. Transfer to glass jar or container and refrigerate. Ketchup will keep for up to 3-4 weeks.

© 2019 Cassondria McLendon

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