Have you read the ingredients on your ketchup bottle? Well, go ahead and flip it over. Surprise! If corn syrup isn't the first ingredient, it's most certainly the second. Salad dressings aren't much better. We can do better than that! Making your own tangy ketchup and creamy mayo is easy -- and you can use them in your salad dressings too.
This tangy ketchup tastes so much better than the bottled kind, and you probably even have all the ingredients in your pantry.
Phase 1 and Phase 3
Makes 2 cups
Prep time: 5 minutes
Total time: 2 hours to overnight (includes chilling time)
Ingredients
- 2 6-ounce cans tomato paste
- 1/4 cup apple cider vinegar
- 1/2 Tbls. prepared sugar-free mustard
- 1/4 cup plus 2 Tbls. water
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 4 packets stevia
Directions
Whisk all of the ingredients together until completely blended. Refrigerate at least 2 hours before serving (preferably overnight) to let the flavors blend. Store the ketchup in an airtight container in the fridge.
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