Sunday, April 17, 2011


Makes 1 Quart

3 cups canned tomato paste, preferably organic
1/4 cup whey
1 tablespoon sea salt
1/2 cup maple syrup
1/4 teaspoon cayenne pepper
3 cloves garlic, peeled and mashed
1/2 cup homemade fish sauce or commercial fish sauce

Mix ll ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days before transferring to refrigerator.

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