Jalapeño and anchovy ketchup
Prep time less than 30 mins
Cook time less than 30 mins
Makes 1 jar
This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables. One tablespoon provides 35 kcal, 0.8g protein, 1.5g carbohydrate (of which 1.5g sugars), 3g fat (of which 0.4g saturates), 0.4g fibre and 0.2g salt.
Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth.
Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks.
- 200g/7oz tomato purée
- 7 anchovies, drained
- 5 tbsp olive oil
- 8 slices jalapeño pepper (from a jar), or to taste
- 1 garlic clove, roughly chopped
This link may stop to work if/when the BBC removes the recipes