curry tomato dipping sauce

this recipe started off as an attempt at ketchup, but the result was much thicker – and tastier – than a traditional ketchup.  the vinegar and brown sugar are standard for a ketchup recipe, giving it a tangy flavor, but i added some curry spices (turmeric, cumin and coriander) as well as some cayenne pepper and ginger powder to give it a little kick.

pretty much anything fried would be delicious if dipped in this sauce, like french fries or pickle chips.  tune in tomorrow to see what we dunked in it!

curried tomato dipping sauce
2 tbsp olive oil
4 cloves minced garlic
14 oz (1 3/4 c) tomato paste
1 1/2 tbsp turmeric
2 tsp cumin
1 tsp coriander
1 tsp ginger
1/2 tsp salt
1/4 tsp cayenne pepper
1/3 c apple cider vinegar
1/3 c brown sugar

start by mincing your garlic as fine as you can get it.

heat up the olive oil in a medium sauce pan on medium heat.  saute the garlic for 2-3 minutes or until beginning to get soft and translucent.

then add the remaining ingredients to the pan and stir thoroughly.  cover and let cook for about 30 minutes, stirring every few minutes, until thick.

it’s as simple as that.  serve alongside snacks or spread on your burgers.  you can use it pretty much any way you would use ketchup.