With the whole organic and wellness movement today, it’s no wonder that homemade is the best way to go. Where would the world be without the notorious Ketchup? However, if we are to go by statics alone, Ketchup has been dethroned by its eggy counterpart the good ol’ mayo, and now in The Land Of The Free, American mayo lovers can puff up their chests with pride. Yep, statistics spilled the beans when Quartz.com, published the shocking news that in 2014 we forked out $2 billion a year on mayo vs a lowly $800 million for the red stuff.
If you are wondering why Ketchup is singing backup to the white, creamy mayo, that’s mainly due to the eggy counterpart being slapped on just about everything, from sandwiches and dips, to salads like tuna, lobster tater and slaw. And just in case you didn’t know, it’s a condiment included in that mouthwatering spicy tuna roll you ate for lunch.
I’m sure you received countless attagirls and attaboys for capitulating and finally creating your very own mayonaise, (if you haven’t what are you waiting for?) so it stands to reason you should be making your very own ketchup. Because let’s face it. No matter what is being slapped on a label, from organic, no preservatives, 100% natural, no artificial ingredients and the list goes on, the fact remains that when you make your own you can control the ingredients, the quality and best of give it your very own spin.
Even though Ketchup is sadly the runner up to Mayo, you can still make it the star of the show in your kitchen.
½ onion – chopped
¼ cup of ACV
¼ cup of brown sugar
3 TBSP tomato paste
3 TBSP Worcestershire sauce
1 28 oz can of San Marzano tomato puree
½ TSP Kosher salt and fresh cracked pepper
2 TBSP fresh lime juice
In a medium saucepan, add 1 TBSP oil and sweat the onion with some salt for about 5-6 minutes. Add the ACV, tomato paste, brown sugar, Worcestershire sauce and the pureed tomatoes. Season with salt and pepper and simmer very low, stirring a few times for 1 hour. Whisk in the lime juice, check and for seasonings. Blend with an immersion blender till smooth.
VARIATION
Add half a can of chipotle peppers in adobo sauce after you have sweated the onions to give it kick.
