Oven Rice
Molly O'Neill
39 ratings with an average rating of 4 out of 5 stars
39
1 hour
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Put the garlic and tomatoes in a small bowl and cover with 3 cups of boiling water. Reconstitute for 40 minutes. Put the pasilla pepper and raisins in another small container and cover with 1 cup of boiling water. Reconstitute for 15 minutes. Pour the raisin-chili mixture, including the water, into a blender and liquefy. Drain the tomato mixture, reserving ½ cup of the liquid. Add the liquid, the tomatoes and the garlic to the blender, along with the salt and vinegar and continue to liquefy at high speed until smooth, 5 minutes.
Wondering how long this will keep in the refrigerator?
I wonder how long this lasts too! Yet, it’s such a great alternative to even Reduced Sugar, bottled ketchup that has so much HFCS and chemicals in it.
Freeze it in cubes or snack bags and pull it out as needed. (Do that with everything, from pesto to pasta sauce to tomato paste.)
Strange that a serving size seems to be 1/4 cup. I cannot imagine putting hat much ketchup on anything. It would be better to have the nutritional info reflect a more common serving size for ketchup.
If you are on a low carb diet, please note that one serving has 21g carbs. Most low carb guidance cites daily carb limit of 50g. I won't be blowing half my daily allowance on a dollop of ketchup
Freeze it in cubes or snack bags and pull it out as needed. (Do that with everything, from pesto to pasta sauce to tomato paste.)
I wonder how long this lasts too! Yet, it’s such a great alternative to even Reduced Sugar, bottled ketchup that has so much HFCS and chemicals in it.
Wondering how long this will keep in the refrigerator?
Did you get a respons ? I’m wondering the same thing.
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