Sundried Tomato & Chilli Ketchup
Following the succulent Green Goddess Pesto Burger recipe, it makes sense to bring to you the perfect condiment for any burger, chip or pizza. This gorgeous recipe is The Hungry Herbivores take on everyone’s favourite dipping sauce. Meaning that this Sundried Tomato & Chilli Ketchup has amplified the flavours, that are inspired by the regular tom sauce and has a fiery taste to get the taste buds tingling.
Regular tomato ketchup is filled with sugar, salt and other nasties! I suggest you stay away for the bad stuff and make it yourself! It might sound way to much effort for your busy schedule, but it genuinely is a super easy 5 minute recipe; just remember to start soaking those sundried toms and dates as soon as you decide to go ahead and make it! The other positive, besides the simplicity and tastiness of the ketchup is the reduction in waste. There is no need for you to buy any plastic bottles, wahoo!
Sometimes, minimalism is best in the kitchen. I have found that using just a few amazing tasting ingredients is enough to create something almost out of this world tasty. Considering the richness of sundried tomatoes, it would be stupid to complicate the ingredients and mask the beautiful, deep taste. To retain the flavour as well as nutrients, this recipe is kept raw! Raw food lover rejoice!
Combine this with the sweetness from dates, the fire from chillies and of course we cannot forget the garlic! Perfection in my eyes. What about you?
I’m a massive fan of the dipping sauce. Sweet or savoury, I just love to dip my food in some seriously yummy condiments. If you’re one of those too, I suggest you try this recipe out and keep your eyes peeled for some more Hungry Herbivores dips!
Let me know what you thought of this Raw Sundried Tomato & Chilli Ketchup in the comments or on social media!
- 1 cup sundried tomatoes, soaked overnight or at least 3 hours
- 1½ cups pitted dates, soaked overnight or at least 3 hours
- 2¼ cup cherry tomatoes
- 2-4 fresh red chillies (to taste)
- 2 garlic cloves
- 6 tbsp balsamic vinegar
- 4 tbsp white wine vinegar
- 1 tsp sweet paprika (or regular paprika)
- ½ tsp himalyan pink salt
- Reserve the water for the soaking dates and add ½ cup of the date water to a blender.
- Drain the sundried tomatoes and add them to the blender along with all the other ingredients.
- Blend on high until smooth.
- If you would like the texture to be thinner, add more of the date water.
- Decant into airtight containers or bottles and keep up to 2 weeks in the fridge.