Ok, this I had to make. I love my sweet potato fries with catsup and a dash of hot sauce. After reading all the store bought labels of catsup (EVEN the organic ones) with all their sugars and preservatives I figured I could whip this little diddy up by myself. It was as they say, “a piece of cake” and it came out so powerful guest asked where I bought it. Yahooooo, “check my site,” I say! Even my little 3-year-old grandson, Frederik said: “das ist viel besser alles unser Ketchup” (This is much better than our ketchup). So that’s a statement in itself…he eats it on everything!
Spicy Catsup
May 1, 2017
: 1/2 Cup
: 15 min
Ingredients
- 1 6 oz can organic tomato paste
- 2 Tbsp apple cider vinegar or lemon juice
- 1 tsp spicy mustard watch of soy!!!
- 1/2 cups water
- 1/8 tsp cinnamon
- 1/4 tsp himalayan salt
- 1 pinch of cloves
- 1 pinch of ground allspice
- 1 pinch dry garlic
- 1/8 tsp black pepper
- 1 Tbsp coconut amino soy
- 2 Tbsp coconut sugar optional: or to taste
- 1 tsp red pepper sauce optional: I use Cholula hot sauce
- 1/4 tsp smokey paprika optional
Directions
- Step 1 Place all the ingredients in a jar and shake the heck out of it. Stir once in a while and add a little more water until it is the right consistency you like!
- Step 2 Taste and make sure it is as sweet as you like it. I added a sprinkle more coconut sugar and a lot more hot sauce. The great thing about making your own catsup, you can customize the flavors and the taste.
- Step 3 Refrigerate with a sealed lid. This stuff last forever…ok well mine has been around for a month and is still tasty. Actually, it has matured and has a pretty robust yummy flavor.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.