Photo: Markus Spiske
Jalapeño and anchovy ketchup
5 ingredients
30 min
Makes 1 jar
openrecipes
This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables.
Estimated Nutrition (whole recipe, rough)
151
Calories
2g
Protein
14g
Fat
7g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz tomato purée
- 7 anchovies
- 5 tbsp olive oil
- 8 slices jalapeño pepper (from a jar), or to taste
- 1 garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes