Sunday, January 16, 2011

Homemade Ketchup

1 (6 oz) can of Tomato Paste
1/2 Cup Carrot puree
1/4 Cup Water
2 Tbs Apple Cider Vinegar
2 Cloves garlic, minced
1 Tbs firmly packed Brown Sugar (Optional)
1/2 tsp Dry Mustard
1/4 tsp Salt
1/4 tsp ground Allspice
1/4 tsp Chili Powder (or to taste)

~ Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the mixture is reduced by about half, 15 - 20 minutes. Let cool before serving. 
~ Refrigerate in airtight container for up to 5 days, or freeze in 1/4 Cup amounts in zipper-lock snack bags for up to 3 months.

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