Jalapeño and anchovy ketchup
This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables.
One tablespoon provides 35 kcal, 0.8g protein, 1.5g carbohydrate (of which 1.5g sugars), 3g fat (of which 0.4g saturates), 0.4g fibre and 0.2g salt.
Ingredients
- 200g/7oz tomato purée
- 7 anchovies, drained
- 5 tbsp olive oil
- 8 slices jalapeño pepper (from a jar), or to taste
- 1 garlic clove, roughly chopped
Method
Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth.
Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks.
Recipe Tips
Tip 1: If you use tinned anchovies preserved in olive oil, you can use the oil you drain off in this recipe.
Tip 2: To make the ketchup last longer in the fridge, cover it with more olive oil and don’t dip anything into it!
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