I wanted to make a ketchup with a fresh tomato flavor that was healthy and not so sweet.
When I have time, I make this with fresh tomatoes that need to be used. However I often make it with a 7 oz. bottle of tomato paste to save time. If you use tomato paste, double the fluids and omit the corn starch.
We like ketchup with a kick! There is nothing like fresh horseradish but wasabi can be used instead. I found a brand of wasabi by Muso that is pretty good.
Traditional ketchup has a lot of sugar, generally in the form of corn syrup. If you miss the sweetness, add a little honey or date syrup.
Horseradish ketchup
So many of the ketchup's on the market have added sugar or corn syrup that I decided to make my own. I am giving you the long version made with fresh tomatoes but you can use tomato puree to save time.
Print Recipe
Ingredients
- 2 Large ripe tomatoes Or 7 oz tomato paste - see notes
- 1/4 Cup Fresh grated horseradish
- 1/3 Cup Water
- 1/4 Tsp Garlic
- 1/4 Tsp Onion powder
- 1 Tbsp Lemon juice
- 1 Tsp Vinegar ACV, rice or umeboshi plum vinegar
- 1/4 Tsp Himalayan salt
- 1 Tsp Corn starch Sub Potato starch, kuzu root or arrowroot
- 2 Tbsp Water for slurry
Instructions
- Core the tomatoes. Slice into the skin starting from the core and ending at the core but don't cut all the way through. Cut three times effectively creating 6 segments.
- Place tomatoes in the sauce pan with the water and set on medium heat. you want it to just start to come to a boil then turn down the heat to let it simmer for 3 minutes.
- Peel and grate the radish. Horseradish varies greatly in heat and pungency so you may use more or less than what I've indicated.
- Use a fork to remove the peels from the tomatoes.
- Add 1/2 the horseradish tp the tomatoes.
- Use an immersion blender to blend the tomatoes or move them to a blender and blend on low for 3 minutes until smooth.
- Add salt and spices.
- Taste and add more horseradish as desired to your taste, blending each time until smooth.
- If using tomato paste, skip the next two steps.
- Make a "slurry" with your lemon juice, vinegar, corn starch and 2 tbsp cold water. Stir until the corn starch has melted into the liquid with no lumps.
- Stir your slurry into the tomato - radish mixture and continue to heat in the sauce pan for 3 more minutes. The corn starch will thicken the ketchup.
- Allow to cool 15 minutes before using. Keeps for 2 weeks when refrigerated.
Notes
This is a Snap Pea Sheep recipe.
My husband really enjoys the horseradish in this. Sometimes I add 1/4 Tsp cayenne to give it a little heat. Add 1 Tbsp of Worcestershire and you have a cocktail sauce! Great with air fired artichokes or hearts of palm.
If horseradish is not available, you can use wasabi paste or powder.
Another variation is to leave out the horseradish completely and use a whole roasted green chili like an Anahiem or hatch chili.
Personally I prefer Umeboshi Plum Vinegar and used it in this recipe. It is saltier than other vinegars so if you use this, add salt to your liking. Rice vinegar will add a touch of sweetness while ACV (Apple Cider Vinegar) will make it more acidic and savory.
If you really insist on a sweet ketchup, throw a pitted date or two into you your tomatoes when you cook them.
If you use tomato paste, there is no need for a slurry or cooking time. Just mix everything in a jar.
A slurry is just simply a mix of wet and dry ingredients in a small enough amount to mix the two without lumps. Starches like the ones mentioned here should always be added to cold liquids while flours should always be added to hot.
Air fry up some potato wedges and enjoy!
Snappy Hack: Bake your potatoes for 30 minutes at 375°F. Let them cook then cut them into fries. Then bake again until crisp on the outside. 
