Fourth of July is this weekend and families across the US will be firing up their grills, slicing into watermelon (my favorite summer snack), making their favorite desserts, lighting a few sparklers and celebrating our nation’s independence with their friends.
Who can have hamburgers and hot dogs without ketchup? Okay, I know there is a debate on this one, and I have to say that I am in ketchup’s corner. But when I started reading ingredient labels and realized it's half corn syrup, I decided to play around with a healthy, homemade ketchup.
I used dried chili peppers so it's sorta half BBQ sauce half ketchup, but I love the result! You could make it without the peppers for a more standard ketchup. Don’t tell your friends it’s homemade and let’s see if they even notice the difference!
PS: Don’t forget to check out my 5 tips for perfect grilling that I learned at the Texas Beef Council.
- 2 dried, smoked serrano peppers (chipotle or ancho work too)
- 1 clove garlic
- 1-2 Medjool dates
- 1 Tbsp apple cider vinegar
- 6 oz tomato paste (no salt added)
- 1/4 tsp pumpkin pie spice
- Bring ½ c water to a boil and pour over peppers, allowing to them to re-hydrate for about 10 minutes.
- Place the following in a blender: 1/2 cup boiling water, 1-2 Medjool dates (seeds removed), 1 clove garlic, 1 Tbsp apple cider vinegar, rehydrated chiles (skin only, remove all seeds & the stem; using seeds will add a LOT of heat)
- Blend the above on high until smooth.
- Then add the following: 6 oz tomato paste (no salt added), 1/4 tsp salt (or to taste), 1/4 tsp pumpkin pie spice
- Continue blending until smooth, adding additional water if needed for desired consistency.