DIY homemade ketchup recipePhoto by John Cullen
Ingredients
-
156-mL can
tomato paste
-
1/4 cup
fancy
molasses
-
1/3 cup
red-wine
vinegar
-
1 tbsp
brown sugar
-
1 tsp
Worcestershire sauce
-
1 tsp
Dijon
mustard
-
1/2 tsp
garlic powder
-
5 tsp
curry powder
-
1/4 tsp
cayenne pepper
, optional
-
1/8 tsp
salt
Instructions
- WHISK all ingredients in a medium saucepan and bring to a boil. Reduce heat to a medium-low. Simmer, stirring often (it may splatter), about 4 min. Let cool before using. It will keep well, refrigerated, up to 1 month.
Serve with our Currywurst.