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HOMEMADE CURRY MOLASSES CATSUP

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cuisine Condiments
Servings 2 Cups

Ingredients
  

  • 1-2 TBSP olive oil
  • 1 Small onion Choppped
  • 3 Large Garlic cloves Minced
  • 1 TBSP Tomato Paste
  • 1/2 tsp Salt
  • 2.5 tsp Curry Powder, Yellow
  • 1/4 tsp Allspice
  • 1/8 tsp Cloves
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp smoked paprika
  • 1 tsp Yellow mustard
  • 2 Cups Tomato Sauce or Diced Tomatoes
  • 3 TBSP Apple cider vinegar
  • 1/4 Cup Sorghum Molasses

Instructions
 

  • Saute onions in 1-2 TBSP olive oil till translucent and slightly browned. Mix in minced garlic, sauté till fragrant but watch closely since garlic burns easily.
  • All all the other spices and tomato paste, mix well and sauté for one minute.
  • Add Tomato sauce, molasses and apple cider vinegar. Simmer uncovered or leave lid on crocked for 30 minutes or until sauce is thick like catsup should be.
  • Add more salt if needed. If it isn't sweet enough for your youngsters add a small amount of maple syrup. I like my catsup tangy so I don't add any additional sweeteners.
  • Allow catsup to cool for at least 15 minutes before pureeing in a high speed blender.
  • Store in glass jars in the refrigerator, stays for fresh for at least one month. Any glass jars that you have sitting around in your kitchen will do, no need to go buy anything new.
  • NOTE ON MOLASSES: There are a couple different types of molasses sorghum and blackstrap. Sorghum has a less bitter flavor than blackstrap and is also slightly sweeter. Hence my choice for this sauce.

Notes

  1. To make this recipe whole30 compliant, omit the molasses. Instead add 2-4 chopped dates to the sauce while it is simmering.