Fermented Chipotle Ketchup
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Makes about 1 pint (16 servings)
Fermenting adds depth, complexity, and a little zing to this already zesty mixture of tomatoes, garlic, and chipotle powder. The easiest way to get whey: buy a container of unflavored yogurt and pour the water from the top. Or use unflavored water kefir instead of whey. You can vary the flavors-up the garlic, leave out the chipotle, and add ginger and brown miso. Or skip the flavorings and make ketchup with 2 parts tomato paste, 1 part puréed roasted red peppers.
16 oz. (2 cups) tomato paste
1 tsp. sea salt
1/2 cup apple cider vinegar
1/3 cup honey
2 medium garlic cloves, pressed in
a garlic press
1 tsp. chipotle powder, or 1 tsp. adobo sauce from canned chipotle peppers
1/4 cup whey
- In medium bowl, thoroughly mix all ingredients, Transfer to a quart jar, cover with lid, and let stand 24-36 hours.
- Serve immediately, or refrigerate after 36 hours. Mixture will keep refrigerated for 3 weeks.
per serving: 50 cal; 1g pro; 0g total fat (0g sat fat); 13g carb; 0mg chol; 410mg sod; 1g fiber; 10g sugars
See more fermented recipes: 5 Steps to Successful Fermentation