This recipe was inspired by my condiment obsessed friend. Condiments on all the things. I mean ALL THE THINGS. I fully support said venture if all the things are real foods and the condiments are made using minimally processed, real food ingredients . That, however, is not the case. Hot sauces with added sugars and toxic oils, mayo with more toxic oils and cage-raised chicken eggs, ketchup with high fructose corn syrup and wait for it…..toxic oils. Yuck, yuck and more YUCK! I was told one day that I had to try this “amazing” Spicy Jalapeno Ketchup. Seeing how their standards for amazing are much lower than mine I had to read the ingredients label first. What did I see? Tomatoes from concentrate, high fructose corn syrup, corn syrup, spices, natural flavors, bell pepper concentrate, onion powder and dehydrated jalapenos. Well that is just a big bottle of wrong! So I decided to create a recipe that I could feel good eating, physically and consciously.
I myself have never been a huge ketchup fan. I never liked the sweetness that store bought ketchup brought to the table. I do remember a phase where eating McDonald’s fries with ketchup and black pepper packets was a thing. Thank god that phase didn’t last too long. The fact that it even existed is enough to make me sick to my stomach. Other condiments I can get behind, and quite possibly call me obsessed over. So this recipe was born to help other condiment obsessed individuals who love to condiment all the things but prefer to do it in a healthy manner. This recipe is so delicious and so real food focused that you’ll want to eat the whole jar, or maybe that is just me because this ketchup is now on my list of obsessions.
I made two versions of this ketchup. One with some coconut sugar and one without. I liked the without one more, while others preferred the sugared version. Obviously it is a personal preference so go with your gut on this one, literally and figuratively! I also wanted to use fresh roasted tomatoes but had forgotten to pull some of last year’s crop out of the freezer. I opted for a can of crushed, organic, fire roasted tomatoes and I think they were the perfect fit. They added an incredible smokiness to compliment the spice from the jalapeno. I dipped my Beer-Battered Onion Rings in this, as well as used it to top steak, my #eggasatortilla breakfasts and a chicken dish. The obsession is real folks.
- 1 TBSP Kasandrinos Olive oil
- ½ cup onion, diced
- ½ jalapeno, seeded and minced
- 1 garlic clove, minced
- ½ TBSP tomato paste
- ½ tsp sea salt
- ½ teaspoon ground mustard
- ¼ tsp smoked paprika
- pinch of ground allspice
- pinch of ground cloves
- ¼ tsp red pepper flakes
- 14 oz-can crushed roasted tomatoes with juice
- ⅛ cup apple cider vinegar
- ⅛ cup coconut sugar (optional)
- Place oil in a sauce pan over medium heat
- Saute onion and jalapeno until onion is transparent, about 6-8 minutes
- Add garlic, cook for an additional minute
- Add tomato paste, salt and other spices to the pan.
- Stir until paste and spices are mixed and fragrant, about 1 minute
- add vinegar, crushed tomatoes, and sugar (optional)
- Stir to combine.
- Let simmer over low heat for 30 minutes, stirring occasionally.
- Remove pan from heat and let cool for about 5 mintues
- Using an immersion blender, regular blender or food processor blend until smooth.
- Store in glass jar.
How do you take your condiments? With a side of food or straight up?
To a nourished life,