“My Homemade Ketchup” Making Kit

rehydrated mixture. Heat and stir 1 to 2 minutes over medium heat. - 3. Add 3cl of balsamic vinegar, 30g of cane sugar, salt and pepper. Simmer for 5 to 10 minutes over low heat, you can adjust the taste and texture with more or less water and balsamic vinegar. - 4. Optional step: put the sauce in the blender for a smoother texture. - 5. Leave to cool and pour into the bottle. - 6. You can enjoy and store your ketchup in the refrigerator for several weeks (protected from light and air).