Curry Ketchup
Curry ketchup adds a fun sweet and spicy zing wherever you use ketchup.
Equipment
- 1 Pot o
Ingredients
- 28 oz Tomato Puree (1 can)
- 4 Tsp Curry Powder (increase to 6 for stronger flavor)
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 2 Tsp Paprika
- 1 Tsp Cayenne Powder (Increase/decrease to desired spice level)
- ½ Tsp Mustard Powder
- 2 Tsp Worcestershire Sauce
- 2 Tbsp Corn Syrup (or substitute 1.5 Tbsp brown sugar)
- ¼ Cup Apple Cider Vinegar
- ½ Tsp Kosher Salt
Instructions
- Add the tomato puree, all the spices, the corn syrup, and worchestire sauce to a pot. Mix well.
- Apply low heat and allow the mix to come to a slow simmer. Stir occasionally with the goal to avoid burning any ketchup at the bottom of the pan.
- Once at a low simmer, allow it to simmer for 60 minutes. During this time, the flavors will start to mix together and the ketchup will lose water content and become thicker. Stir regularly to avoid burning.
- After an hour, take the ketchup off the heat. Once cool enough, package up and let rest in the fridge (we let ours rest overnight.)