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Nourishing Traditions Ketchup

August 19, 2008
The ketchup recipe I use is in Nourishing Traditions. I use this book for reference a lot. I don’t use it so much as a cookbook for meals, but I do use the recipes for many basic sauces, condiments and such and I find the nutritional information very useful.

3 cups canned tomato paste, preferably organic
1/4 c. whey
1 tablespoon salt
1/2 c. maple syrup
1/4 teaspoon cayenne pepper
3 cloves garlic, peeled and mashed
1/2 c. homemade or commercial fish sauce

Mix all ingredients in a bowl, thin to preference with filtered water and then place in jars. This recipe will yield at least a quart, but the final yield will depend on how much water you add. The top of the ketchup should be at least one inch below the top of the jar. Leave on the counter (covered) for about two days, then transfer to the refrigerator.
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2 Comments leave one →
  1. Lewru permalink
    August 19, 2008 1:22 pm

    Thank you, thank you! Mayo and fermented ketchup are in my future!

  2. Lisa permalink
    August 19, 2008 10:04 pm

    Lewru-You’re welcome. I hope they turn out great!

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