Ingredients
Ingredients
- 6 ounces tomato paste
- 1 teaspoon fine salt
- ½ teaspoon garlic powder (not granules)
- ½ teaspoon mustard powder (optional)
- ⅛ teaspoon ground cinnamon
- Finely ground black pepper, to taste
- 2 tablespoons runny balsamic vinegar or white balsamic vinegar
- ¼ cup water, more if needed
Instructions
- Combine dry ingredients: Place the tomato paste in a 2-cup liquid measuring cup or glass jar. Add the fine salt, garlic powder, mustard powder (if using), ground cinnamon, and about 5 twists of finely ground black pepper. Use a small whisk to blend these ingredients thoroughly until the mixture is even.
- Add vinegar and water: Pour in the balsamic vinegar and whisk again until fully incorporated. Gradually add the water and continue whisking until the ketchup is smooth with a uniform consistency. Adjust pepper seasoning to taste, and thin the ketchup further with additional water by the teaspoon if a thinner consistency is preferred.
- Chill and store: For best flavor, cover the mixture and refrigerate it for at least 1 hour prior to serving. Store the ketchup in an airtight jar or container, and it will stay fresh in the refrigerator for up to 2 weeks.
Notes
- Adjust water quantity to achieve your desired ketchup thickness.
- Mustard powder is optional but adds a subtle tang and depth.
- Using balsamic vinegar adds a hint of sweetness and complexity compared to plain vinegar.
- This recipe makes approximately 1 serving, but quantities can be scaled up easily.
- Keep refrigerated and use within 2 weeks for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
