Yield: 1 cup
6 ounces tomato paste
2/3 cup water
1/8 cup+1 teaspoon distilled white vinegar
1 tablespoon + 1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
pinch ground cinnamon
pinch ground cloves
In a small sauce pot, boil the jalapeño over medium heat until tender, about 20 minutes. Strain out all the water, or use the 2/3 cup of the water listed above from this
Add all the ingredients to a blender or food processor. Pulse for about 30 seconds or until smooth.
Add the to a small sauce pot and simmer over low heat for about 5 minutes until the sauce thickens. Allow ketchup to cool in the refrigerator until and serve cold.