Vegan, Raw, Gluten-Free, Soy-Free, Nut-Free
Commercialized ketchup is one of those condiments you want to avoid at all costs. They are stuffed with massive amounts of sugar, and chemicals. Americans use ketchup for many things, incl. burger, fries, in salad dressings, in dips, on their meat and scrambled eggs…ypu name it, and ketchup is there…. Fructose corn syrup is in most commercial ketchups, and chemicals that have been developed to enhance and even make some foods taste nasty, are added to commercial ketchups. If you want to stay on the healthy side, switch to a natural brand and even better, make your own.
Ingredients
- 1 cup ripe tomatoes (Roma or San Marzano is best)
- 1 cup sun-dried tomatoes, soaked
- 2 cloves garlic
- 1 small red chili, seeded, chopped (optional)
- 6 medjool dates
- 1/4 cup coconut sugar or agave nectar
- 1/4 cup coconut oil
- 1/2 tsp celtic sea salt
- Juice from 1/2 lemon or lime
How to make
- Grind together the tomatoes, sun-dried tomatoes, chili and garlic, to make a fine paste – by hand or in a food processor.
- Add the medjool dates, coconut sugar or agave nectar and salt to taste. Process
- Then add the coconut oil and lime juice. Mix well until smooth and creamy texture
To serve
Serve with burgers, fries, Asian style foods
Storing
Store in the fridge – will last up to 2 weeks if preserved in a good glass container with lid
