uTry.it Homemade Ketchup: 1 (15oz) can organic tomato sauce 1/2 cup onion, grated 2 cloves garlic, minced 1 tablespoon olive oil 1/4 cup apple cider vinegar 3 tablespoon tomato paste 1 teaspoon kosher salt 6 tablespoons brown sugar 1 bay leave a pinch of red pepper flakes 1 tablespoon Worcestershire sauce 1 teaspoon mustard powder In a medium sauce pan, heat the olive oil on medium high heat. Sauté the onion and garlic until fragrant. Then add the red pepper flakes, apple cider vinegar, tomato paste, salt, brown sugar, bay leave, Worcestershire sauce and mustard powder. Let it simmer uncover on low for 30 minutes. The sauce will thicken and it’s ready. You can puree in a blender for a smoother texture or leave it as is. I love it a little chunky like this.

Roasted Garlic Mayo: Ingredient for the Roasted Garlic: 1 whole head of garlic 1 teaspoon olive oil 1 teaspoon kosher salt Ingredients for the Roasted Garlic Mayo: 1/2 cup Japanese Mayo 6 cloves roasted garlic 2 teaspoons fresh lemon juice 1 teaspoon freshly chopped parsley 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper To Prepare the Roasted Garlic: Preheat oven to 400 degree F. Cut the whole head of garlic side way and place on a piece of foil, cut side up. Drizzle olive oil and kosher salt, then wrap the garlic with the foil. Bake for 45 minutes, or until golden brown and soften. To Prepare the Roasted Garlic Mayo: When the roasted garlic is cooled, squeeze out the flash into a medium bowl. Smash the roasted garlic with a fork and then whisk in the rest of the ingredients.

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Homemade Ketchup and Roasted Garlic Mayo.pdf

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