Cooked - Homemade Ketchup And Mustard

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Homemade Ketchup And Mustard

1.0

6 oz (170 g) tomato paste

½ C (120 ml) water

¼ C (60 ml) apple cider vinegar

¼ C (60 ml) pure maple syrup

½ tsp (2.5 ml) garlic powder

½ tsp (2.5 ml) onion powder

½ tsp (2.5 ml) smoked paprika

½ tsp (2.5 ml) salt

Pinch of cinnamon + cloves

½ C (85 g) mustard seeds

1 tsp (5 ml) salt

½ tsp (2.5 ml) garlic powder

½ tsp (2.5 ml) turmeric

⅛ tsp (0.6 ml) smoked paprika

½ C (120 ml) water

⅓ C (80 ml) white vinegar

Combine all ingredients for ketchup in a small pot and warm on low on the stove. Simmer for 5 minutes, stirring regularly.
Allow ketchup to cool completely, then store in a glass container in the fridge for up to 3-4 weeks.
Blend mustard seeds and spices until fine.
Combine blended mustard seeds and spices with water in a small pot on the stove and warm over medium-low until thickened into a paste.
Stir in vinegar and cook for a few more minutes. Add more vinegar for a runnier consistency.
Allow mustard to cool completely, then store in a glass jar in the fridge for up to 2-3 months.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇺🇸American

Occasions🍖Bbq📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 6 weeks ago

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