Coriander-Cumin Ketchup

5.0(7)

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.

by Molly O'Neill

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Middle EasternCondiments, Dips And Spreads

Servings

One cup

Total time

45 min

Calories / serving

41 kcal

Ingredients (7)

serves

2 large tomatoes, cored and cut in large chunkstomato
1/4 teaspoon ground coriandercoriander
1/4 teaspoon ground cumincumin
1/2 teaspoon fresh lemon juicelemon-juice
1/2 teaspoon fresh lime juicelime-juice
1 teaspoon honeyhoney
1 teaspoon saltsalt

Instructions (1 steps)

01Place 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.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.