2 tablespoons white wine vinegar + more if necessary
sugar and/or salt (optional)
Instructions
Preheat your oven to 180 degrees Celcius.
Cut the paprikas into chunks and put them in an oven-resistant pan (it has to have an accompanying lid - you'll need it later!). Drizzle the chunks with olive oil and roast them in the pan in the oven (without the lid) for one hour, or until the chunks become slightly charred at the sides.
Meanwhile, finely dice the onion, garlic, tomatoes, chili pepper and ginger.
Take the pan out of the oven and put it directly onto your stove over low heat. Add all the remaining ingredients, stir and cover with the lid.
Let the ketchup simmer for 30 minutes while stirring every 5 minutes or so. If it seems like too much liquid is evaporating, turn down the heat and/or add a little water. Also make sure that the lid is securely in place.
Take the pan off the heat, and let it cool off for a few minutes. Transfer the mixture to a blender and blend until smooth. Taste to see whether or not you would like to add some more vinegar, or perhaps even some salt or sugar? Personally, I did not find it necessary to add any sugar or salt, and since I like sour flavours, I decided to add one tablespoon white wine vinegar extra at this point. However, whether or not you would like to do so is totally up to you! That is the beauty of making condiments yourself, you can totally adjust them to your liking!
Nutrition Information
Serving size: 1 tablespoon Calories: 13 kcals Fat: 0.6 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 1.9 g Sugar: 0.9 g Sodium: 3 mg Fiber: 0.6 g Protein: 0.3 g
Recipe by That Healthy Kitchen at https://thathealthykitchen.com/ketchup/