Difference between revisions of "Fusion Ketchup"
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== See also == | == See also == | ||
| − | [[Category:Scottish Appetizers]] | + | [[Category:Scottish cuisine]] |
| − | [[Category:Scottish Vegetarian]] | + | [[Category:Appetizers Recipes]] |
| − | [[Category:Scottish Recipes]] | + | [[Category:Scottish cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
| + | [[Category:Scottish cuisine]] | ||
| + | [[Category:Recipes Recipes]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Malt vinegar Recipes]] | [[Category:Malt vinegar Recipes]] | ||
Revision as of 18:05, 8 May 2012
Description
This recipe joins together two of my favourite ketchup ingredients - tomato and tomato :-D
File:Fusion Ketchup.jpg
Fusion Ketchup
Ingredients
- 8 fluid ounces no-salt-added tomato sauce
- 6 fluid ounces no-salt added tomato paste
- 1 1/2 tablespoons malt vinegar
- 2 teaspoons low sodium soy sauce
- 1/4 teaspoon Onion powder
- 1/8 teaspoon ground oregano
Directions
Thoroughly mix all the ingredients together.
Store refrigerated in a covered jar.
This low-sodium ketchup will last for several weeks.
