Fermented Chipotle Ketchup


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

  1. In medium bowl, thoroughly mix all ingredients, Transfer to a quart jar, cover with lid, and let stand 24-36 hours.
  2. 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


Good Stuff!

"Stuffing" turns ordinary ingredients into delectable, elegant meals worthy of any holiday table.


Roasted Tomatillo Salsa

Once you start, you won't want to stop eating this fresh, light dip, especially when paired with organic tortilla chips! But it also tastes great spooned over grilled fish or chicken, or as a burger condiment.