Homemade balsamic ketchup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Balsamic Vinegar |
| 8 | ounces | Tomato Sauce |
| 4 | tablespoons | Brown Sugar |
| 1 | teaspoon | Onion Powder |
| 2 | tablespoons | Green McIlhenny Tabasco Sauce; (This is essential) |
| 1 | tablespoon | Worcestershire |
| 1 | pinch | Allspice |
| 1 | pinch | Powdered Clove |
Directions
Try this as a starter for BBQ Sauce, or with french fries or meatloaf: Stir vigorously in a jar, then microwave till it bubbles thoroughly (4 min.?). Stir well, cool, stir, put the lid on, refrigerate. (Contributor is not responsible for outcome based on frivolous substitutions.) Mom's kitchen tip: Ketchups (like mayo) are colloidal suspensions. If you want the stuff up near the neck of the jar, jerk it a couple - three times towards the neck and it will pile up there handy where is easier to get at.
Posted to bbq-digest V5 #767 by jprather@... on Dec 18, 1997