KICK-ASS KETCHUP

FROM WELL-FED 2 BLOG

  • 1 6-OZ. CAN TOMATO PASTE
  • 1/3 CUP BOILING WATER
  • 2 TABLESPOONS APPLE CIDER VINEGAR 2 DRIED FIGS OR DATES CHOPPED
  • 1/2 TABLESPOON COCONUT OIL
  • 1/4 TEASPOON DRY MUSTARD POWDER 1/4 TEASPOON GROUND CINNAMON
  • 1 PINCH GROUND CLOVES
  • 1 PINCH GROUND ALLSPICE
  • 1/2 CUP WATER
  • BLEND tomato paste, 1/3 c. boiling water, vinegar and figs in a food processor. Let mixture sit for 10-15 minutes, then puree until smooth.
  • HEAT a small saucepan over medium-high heat. Add coconut oil, allow to melt (2 minutes). Add dry mustard, cinnamon, cloves, and allspice, stir until fragrant (30 seconds).
  • REMOVE from heat, then add tomato puree to the pan and stir until combined. Return to heat and cook 2/3 minutes, then add remaining 1/2 cup water. Bring to a boil then reduce to a low simmer uncovered for 5 minutes. (Cook longer for thick/add water to thin).
  • COOL the ketchup to room temperature before eating. Stir in air-tight container for 2-3 weeks.