Smoked Paprika & Cumin Ketchup (Fusion)
Recipe: #32819
June 29, 2019
Categories: Condiments, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spices, Kosher Dairy more
"Recipe source: Christopher Kimball's Milk Street 50 Recipes to change the way you cook Fusion recipe --Cuba and US Makes 2 cups"
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (38.8 g)
- Calories 65.3
- Total Fat - 5 g
- Saturated Fat - 3 g
- Cholesterol - 12.2 mg
- Sodium - 260 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.8 g
- Sugars - 3.3 g
- Protein - 0.7 g
- Calcium - 20.1 mg
- Iron - 0.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a saucepan over medium high heat add the butter and after melted add the onion and cook for about 5-10 minutes or until onion is browned. Stir in tomato paste and cook, stirring another 3-5 minutes. Stir in the next 3 ingredients (paprika - garlic) and cook for 30 seconds. Add in 2 cups of water and bring to a boil and then turn down to a simmer and cook stirring occasionally for 20 minutes or until thickened.
Step 2
Stir in the remaining ingredients (hot sauce - pepper). Let cool for 15 minutes and then process in a blender for a minute or until smooth.
Tips & Variations
No special items needed.
Tags :
Condiments
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