Coriander-Cumin Ketchup

This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish or mackerel and can be used in place of mayonnaise on sandwiches.

Ingredients

• 2 large tomatoes, cored and cut in large chunks
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ½ teaspoon fresh lemon juice
• ½ teaspoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    15 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 294 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One cup

Preparation

1. Place tomatoes in a medium saucepan over medium heat. Cover and cook, stirring often, until soft, about 15 minutes. Place in a food processor and puree until smooth. Strain through a fine sieve. Place in a clean saucepan and stir in the coriander and cumin. Cook, uncovered, over medium heat until thick, about 25 minutes. Stir in the lemon and lime juices, honey and salt. Store in an airtight container.

45 minutes