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This is as close to the real thing as Mark Ramadan and Scott Norton would get with their ketchup recipe, sharing with us how to make a spicy, all-natural ketchup that is based off the popular Asian condiment, Sriracha.
- One 28-ounce can crushed tomatoes
- 1 Tablespoon tomato paste
- 3/4 Cups white vinegar
- 2 Tablespoons olive oil
- 1/2 Cup diced onions
- 3 Teaspoons salt
- 3/4 Cups raw sugar
- 2 jalapeños, seeds removed, diced
- Juice of 1 lime
- 4 cloves garlic, finely chopped
- 1/8 bell pepper, chopped