- 200g/7oz tomato purée
- 7 anchovies, drained
- 5 tbsp olive oil
- 8 slices jalapeño pepper (from a jar), or to taste
- 1 garlic clove, roughly chopped
- Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth.
- Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks.