Spicy Habareno Ketchup

This spicy habanero ketchup is a MUST condiment in my house! The sweet tanginess of a ketchup with a habanero kick is irresistible.

As an added plus, it is so easy to make, that you won’t need the expensive store-bought stuff.

Ingredients

1 large tomato, diced
2 habaneros, minced (seeded or not, according to preference)
1/2 cup water
1/4 cup shallot, minced
1 Tbsp Swerve brown
1 Tbsp white wine vinegar
1 tsp salt

Yields: 1 cup
Per serving (1 Tbsp)*:
Calories: 5
Net carbs: 0.75
Protein (grams): -
Fat (grams): -

Prep time: 5 min
Cook time: 20 min
Total time: 25 min

* Net carbs and other nutritional information may vary based on brand used

Directions

NOTE: When mincing the habanero, you can remove some or all seeds, to adjust the heat level to your preference. Also, the habanero can be replaced by any other hot pepper of your preference.

In a small saucepan, over high heat, combine the tomato, habanero, shallot and salt.

Cook down the ingredients, stirring frequently, about 5 min.

Add the water, Swerve brown and vinegar, and bring to a boil.

Cover the saucepan, reduce to medium heat and let simmer for 10 min.

Remove from the heat and pulse, either in a blender or using an immersion blender, to desired consistency.

Taste and adjust salt, to taste.

Allow to cool, then refrigerate to enjoy as a condiment with keto fries, on lettuce-wrapped burgers, and so on.

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Spicy Habareno Ketchup

Yield: 1 cup (1 Tbsp per serving)

Author: Georgiana Elias

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

This spicy habanero ketchup is a MUST condiment in my house! The sweet tanginess of a ketchup with a habanero kick is irresistible.As an added plus, it is so easy to make, that you won’t need the expensive store-bought stuff.

Ingredients

• 1 large tomato, diced
• 2 habaneros, minced (seeded or not, according to preference)
• 1/2 cup water
• 1/4 cup shallot, minced
• 1 Tbsp Swerve brown
• 1 Tbsp white wine vinegar
• 1 tsp salt

Instructions

1. NOTE: When mincing the habanero, you can remove some or all seeds, to adjust the heat level to your preference. Also, the habanero can be replaced by any other hot pepper of your preference.
2. In a small saucepan, over high heat, combine the tomato, habanero, shallot and salt.
3. Cook down the ingredients, stirring frequently, about 5 min.
4. Add the water, Swerve brown and vinegar, and bring to a boil.
5. Cover the saucepan, reduce to medium heat and let simmer for 10 min.
6. Remove from the heat and pulse, either in a blender or using an immersion blender, to desired consistency.
7. Taste and adjust salt, to taste.
8. Allow to cool, then refrigerate to enjoy as a condiment with keto fries, on lettuce-wrapped burgers, and so on.

Nutrition Facts

Calories

5

Net carbs

0.75

* Net carbs and other nutritional information may vary based on brand used