For those who want to shake up their use of traditional condiments, this “nomato” ketchup offers the appeal of “housemade” and “on-trend.” This creamier, less acidic version of the tried-and-true original balances the sweetness of raw cane sugar with the unique taste of cloves and allspice that’s great for dipping or spreading.
- 2 pounds carrots, peeled and chopped 2 pounds carrots, peeled and chopped
- ½ white onion, chopped ½ white onion, chopped
- 12 ounces water 12 ounces water
- 10 ounces Florida Crystals® Organic Raw Cane Sugar 10 ounces Florida Crystals® Organic Raw Cane Sugar
- 8 ounces white wine vinegar 8 ounces white wine vinegar
- 1 ½ teaspoons ground cloves 1 ½ teaspoons ground cloves
- 1 teaspoon ground allspice 1 teaspoon ground allspice
- 2 teaspoons salt 2 teaspoons salt
- 1 teaspoon ground black pepper 1 teaspoon ground black pepper
In a heavy bottomed pot, bring carrots, onion and water to a boil. Reduce to a simmer and cook for 10 minutes.
Add the remaining ingredients and bring back to a boil and reduce for 15 minutes. Skim off any foam during the cooking process.
Remove ketchup from the stove and blend with a food processor or blender. Return to the stove and reduce for 5 more minutes.
Cool and enjoy.
Meet the Chef
Steven McHugh is the Chef and Owner of Cured at Pearl. He opened his first solo project, Cured, in the revitalized Pearl District of San Antonio. For his work at Cured, Chef McHugh was nominated for the James Beard Award "Best Chef: Southwest" in 2016, 2017 and 2020.
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