Jalapeño and Anchovy Ketchup

A hot and punchy dip made by blending tomato purée, anchovies, olive oil, jalapeños, and garlic until smooth.

Easy Spicy Gluten Free Condiment Dip Refined Sugar Free

Estimated Nutrition

Calories

kcal / serving

560 kcal total

Carbs

1.5g

per serving

24 g total

Fat

per serving

48 g total

Protein

0.8g

per serving

12.8 g total

Cook Time

minutes

Serves

tablespoons

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Tomato Puré

Liquids

tbsp

Water

cold

NutsSeeds

clove

Garlic

roughly chopped

OilsFats

Olive Oil

Seafood

piece

Anchovy

drained

Vegetables

slice

Jalapeño Pepper

from a jar, or to taste

Method

Blend the mixture until it reaches a smooth consistency.

Store in the refrigerator for up to 2 weeks.

Place all ingredients and 45ml cold water into a food processor.

Transfer the ketchup to a sterile, airtight jar.

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