Serrano Ketchup
Recipe: #24478
July 24, 2016
"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 is 32 servings
Ingredients
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 by Step Method
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
No special items needed.