First I’d like to start by saying Happy New Year and thank you. Thank you for reading my romances. Thank you for all the notes, tweets, and emails of encouragement. Thank you for telling your friends and aunties about by stories. You gave so many smiles this past year, on days where I couldn’t lift my head. The year of Lord, Two-Thousand and Sixteen was a very difficult year for me personally, loosing two important people in my life to cancer and heart disease. These two helped shape my life. I pray their influence continues. I know the love will.
Nonetheless, 2017 is a year of new beginnings. I am taking back power this year. My first battle is on salt. Yes, salt, sodium chloride. Those little delicious crystals are in everything. Why does the good tasting bread have to have over 150 mg a slice?
I digress. My goal is to improve my health, so I have to reduce the salt. Currently, I’m on salt punishment, and I am limiting my intake to 300 mg. Sadly, that means limiting my intake of the lovelies: Cheese, Bread, Ketchup.
Ketchup, that yummy sauce of wonderfulness can have over 150 mg of salt per a tablespoon. First, I can eat more than a tablespoon of ketchup on a small portion air-fried french fries. Secondly, why Hunts and Heinz, why?
I tried to drown my sorrows in Hunts’s salt-free ketchup. Ummm, no. Facing life with no ketchup was not an option so I decided to make my own. I did, and I am in hog heaven.
Vanessa’s Low-Salt Ketchup
1 Large can (28 oz) of no salt tomatoes, diced
1 Small bottle (187 ml) of Cabernet Sauvignon
Blend the tomatoes until smooth in a blender and add them with the cabernet into a sauce span. Simmer the two on low heat, almost boiling. Add the following:
1 Tbsp of Garlic Powder
2 Tsp of Ground Celery Seed
1 Tbsp of Ground Mustard
1 Tbsp of Balsamic Vinegar
2 Tbsp of Tomato Paste (This is the only salt of the recipe. The amount you add should be 30mg of salt.)
1/2 to 1 Jar (13.8 oz) of Pepper Jelly (This must be salt free.)
Add as much of the jelly as you want to your taste. It add a smokey sweet heat to the ketchup. Add black pepper to taste.
When the sauce has reduced by 1/3, use a stick blender and blend the sauce (the remaining 2/3) to make smooth the spices and any thickened bits of the sauce. Continue to simmer sauce for another 30 minutes. Cool the sauce then put in air tight containers. Keep in the refrigerator.
You have yummy low salt ketchup which is down to 3 mg of sodium per tablespoon. I love it. It was even great baked on trout.