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Description
Homemade ketchup not only possible, it’s downright easy. Subtly sweet and fruity, with hints of mango and a punch of vinegar, it is the perfect dip for fried potatoes or topping for the ultimate burger. You’ll never buy store-bought again.
Ingredients
US|METRIC
3 SERVINGS
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Directions
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Directions
- Juice tomatoes (with their juice if using canned tomatoes), mango, garlic, and onion through the sauce screen with pulp control closed. You should end up with about 2 cups of liquid.
- Place tomato juice in a medium saucepan along with sugar, vinegar, and tomato paste. Bring to a boil and simmer for 30 to 40 minutes or until mixture is significantly reduced and the consistency of ketchup. For a smoother, shinier ketchup, blend or pulse briefly in a food processor. Ketchup will keep, refrigerated in a jar or airtight container, for 1 to 2 weeks.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium550mg16% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber3g12% |
| Sugars25g |
| Vitamin A35% |
| Vitamin C70% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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