Habanero Ketchup Recipe that you will ACTUALLY Love!

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: bell peppers

Jalapeños offer a milder heat, while bell peppers are more accessible and add sweetness.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with added flavor, while agave is often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

tomato paste

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomato sauce

Crushed tomatoes are lower in sugar, and canned sauce is often less expensive.

Pick and rinse 750 to 800 grams of tomatoes, removing the stalks.

Harvest habanero peppers, removing the stems and debris.

Fry 1 tablespoon of cumin seeds and 1 tablespoon of ground pepper in a pot on high heat until they crackle and pop, then remove from heat.

Add the fried spices to a blender.

Add the rinsed tomatoes, thumb-sized ginger, a lot of garlic, 1 tablespoon of Himalayan rock salt, 1 tablespoon of turmeric, and 4 tablespoons of erythritol (or sugar) to the blender.

Blend the mixture until smooth, noting the color change due to the turmeric.

Measure out 200 milliliters of white wine vinegar and add it to the blender, adjusting to taste if desired.

Add about 1/4 teaspoon of xanthan gum to the mixture and blend again to combine.

Transfer the blended mixture to a pot and bring it to a simmer for about 5 minutes to ensure safety and shelf life.

Taste the ketchup and adjust seasoning as necessary before bottling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary