TOMATO CURRY KETCHUP SAUCE
Homemade ketchup sauce with red wine vinegar, brown sugar, garlic, curry and coriander! Serve with plain rice.
Makes 4-¼ cups
12 oz. can tomato paste plus 2 cans water
2 t. onion powder
2 t. garlic powder
¼ t. red cayenne pepper
3 t. salt
freshly ground black pepper to taste
½ c. red wine vinegar
2 t. liquid smoke
2 t. ground coriander
2 t. extra virgin olive oil
1 T. mild curry powder
1 T. Worcestershire sauce
Combine all ingredients in large saucepan. Stir well with wire whisk, then cook at a soft boil, uncovered, for 15 minutes. This will create a thin sauce, which often I prefer, especially when making it to serve as a condiment with rice. If you want it thicker, then cook it longer till your desired thickness is achieved, keeping in mind that it will thicken a little more when it cools.
When done, cool to room temperature, pour into clean jars or plastic squeeze bottles. I use either ketchup or salad dressing bottles that have been washed and labels removed.
Notes: In the past whenever I made plain rice with the intention of eating it plain, I squeezed a little ketchup to the side of it. Placed a pat of margarine in the center, then sprinkled with freshly ground black pepper. I call it my snack rice.
Now I use this ketchup sauce in place of store bought ketchup. It’s thinner than regular ketchup and that’s how I like it. If you prefer a thicker sauce, simply soft boil it till it reaches your own personal preference of thickness.
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