Jalapeno Ketchup {Paleo, Diabetic Friendly, Whole 30, 21DSD}
Prep time: 
Cook time: 
Total time: 
Serves: about 1½ cups
 
Ingredients
  • 1 TBSP Kasandrinos Olive oil
  • ½ cup onion, diced
  • ½ jalapeno, seeded and minced
  • 1 garlic clove, minced
  • ½ TBSP tomato paste
  • ½ tsp sea salt
  • ½ teaspoon ground mustard
  • ¼ tsp smoked paprika
  • pinch of ground allspice
  • pinch of ground cloves
  • ¼ tsp red pepper flakes
  • 14 oz-can crushed roasted tomatoes with juice
  • ⅛ cup apple cider vinegar
  • ⅛ cup coconut sugar (optional)
Instructions
  1. Place oil in a sauce pan over medium heat
  2. Saute onion and jalapeno until onion is transparent, about 6-8 minutes
  3. Add garlic, cook for an additional minute
  4. Add tomato paste, salt and other spices to the pan.
  5. Stir until paste and spices are mixed and fragrant, about 1 minute
  6. add vinegar, crushed tomatoes, and sugar (optional)
  7. Stir to combine.
  8. Let simmer over low heat for 30 minutes, stirring occasionally.
  9. Remove pan from heat and let cool for about 5 mintues
  10. Using an immersion blender, regular blender or food processor blend until smooth.
  11. Store in glass jar.
Recipe by A Nourished Appetite at https://anourishedappetite.com/jalapeno-ketchup/