Serrano Ketchup

32
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"This is out of a Clean Eating magazine. This is pretty hot, for a milder version, remove the seeds from one or both serranos."

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (24.7 g)
  • Calories 17.5
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 37.4 mg
  • Total Carbohydrate - 3.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 2.6 g
  • Protein - 0.2 g
  • Calcium - 3.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0 mg

Step 1

Place first 10 ingredients in a blender; process until smooth.

Step 2

Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture. Bring to a boil; cook, stirring occasionally, until reduced to 2 cups, about 10 minutes. Place cornstarch in a small bowl, and add 2 teaspoon water; stir until smooth. Add cornstarch mixture to pan; cook 1 minute or until mixture thickens, stirring constantly.

Step 3

Cool completely. Cover and refrigerate up to 2 weeks.

Tips & Variations


No special items needed.

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