There are those foods that remind you of childhood. One taste and I’m in a time warp (cue flashback scene a la Ratatouille) back to that little girl running a muck in her parents’ restaurant. Even though it was a Chinese restaurant, my brother and I managed to eat our share of french fries and ketchup.
If there’s one condiment that is all about being a kid, it’s ketchup.
Now that Mini-me has started on solids, I’ve been paying even closer attention to what goes into the food that we eat as a family. Sadly, these days store bought ketchup means high fructose corn syrup and GMOs. There must be a better way to satisfy my ketchup craving and not eat all the “bad stuff.”
Solution: Homemade ketchup
I am looking forward to seeing whether Mini-me will be a ketchup girl like Mommy or take after Daddy and prefer mustard. Maybe she will be a fan of both!
The beauty with homemade ketchup is that you can really customize it to your taste. I personally enjoy a bit of kick in my food.
Not that much, mind you. My taste buds can’t handle habaneros. Jalapenos are stretching it. But Sriracha oh how I love thee.
Ketchup from Scratch (makes approx 12 oz.)
1 6oz can of organic tomato paste
1/4 cup cider vinegar
2 tbsp brown sugar
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp dry ground mustard
1/4 tsp allspice
1/2 tsp sea salt
1 tsp agave nectar
1 cup water
Let’s Mix!
Mix all of the ingredients together in a medium mixing bowl. Pour into storage containers (mason jars) and either use right away or use within 1 week.
Sriracha Ketchup
3 tbsp ketchup
1 tbsp Sriracha sauce
1/2 tbsp brown sugar
Let’s Mix!
Mix all of the ingredients together in a medium mixing bowl. Use for dipping french fries, topping on a burger or whatever else your heart desires.
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