Sweet Honey Mesquite Ketchup

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  • 12Servings
  • 15 mPrep Time
  • 15 mCook Time
  • 30 mReady In
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I did not like tomatoes as a child. I wouldn’t eat tomato sauce. I picked tomatoes out of salads and off pizzas. Forget about tomato soup. Until one day when a neighbor gifted us with tomatoes she brought back from a trip. I became a tomato-loving convert on the spot.

Then I moved up here and found farmer’s markets and grocery stores brimming with tomatoes in every shape, size, and color. I’ve made it my mission to try them all.

Once tomato season starts, you won’t see a canned or jarred tomato product anywhere near my kitchen. I make my own tomato sauces and broths. My own salsas and relishes. I even make my own ketchup.

Say what?

Ketchup. It’s super easy to make and tastes so much fresher than the bottled stuff. You can even customize the flavor profile.

Using only four ingredients – including the ripest tomatoes available – you’ll be able to make your own ketchup that goes perfectly with the tastes of summer.

Ingredients

Step by step method

  • Bring a small pot of water to boil. Put tomatoes in for 2 minutes or until the tomato skins start to peel away. Immediately plunge tomatoes into ice water. Peel and roughly chop and seed the tomatoes.

  • Place chopped tomatoes, apple cider vinegar, honey, and sweet mesquite seasoning in a small sauce pan. Heat over medium flame and allow tomato juices to break down. Stir occasionally for 15 mins, making sure not to burn the bottom.

  • Using a hand blender, puree the tomato mixture. Add a small amount of water if mixture is too thick. Adjust seasoning if necessary.

Chef Info

Wanda

Guest-Chef

The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…

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