How Did Ketchup Taste 150 Years Ago?
Better - because it was made from fresh natural tomatoes, real spices, apple cider vinegar and honest cane sugar…nobody had heard about High Fructose Corn Syrup or “Natural Flavors” then.
Our ketchup is made the old-fashioned way, from an authentic 150-year-old recipe. It even looks different: a bit rougher, more natural – then you taste it: an amazing symphony of tomato, onion, pepper and spice flavors sparked with tart apple cider vinegar and just a touch of caramel sweetness from Turbinado sugar (and it has half the sugar of ordinary ketchup). So good, you can enjoy it all by itself!
Molonay Tubilderborst ketchup had its origins when a farmer friend offered a bumper crop of tomatoes, peppers and onions to Los Angeles chef Nick Coe. He decided to make a batch of old-fashioned ketchup using an old family recipe. In those days ketchup was less sweet, more savory and complex with exotic spices. Instead of being reserved for French fries and hamburgers it complements a wide range of meat, fish and poultry with its curiously addictive flavor and mysterious aromatic overtones.
Now Non-GMO Project Verified!