| Recipe ingredients |
|---|
| Vegetable oil |
1/2 cup |
| Sugar |
1/4 to 1/3 cup (to taste) |
| Tomato catsup |
1/3 cup |
| Apple Cidar vinegar |
1/4 cup |
| Lime juice |
1 tablespoon |
| Celery seed |
1 rounded teaspoon |
| Parsley |
1 tablespoon |
| Black pepper |
1 scant teaspoon (coarse ground) |
| Oregano |
1 teaspoon |
| Brown mustard seeds |
1 teaspoon |
| Ground yellow mustard |
1 teaspoon |
| Cold water |
if/as needed (1 to 4 tablespoons) |
Mix all ingredients in blender and run on lowest speed until desired consistency is reached.
Optional/Alternative Ingredients:
Half a small onion, pureed or a teaspoon of onion powder and/or a quarter to half teaspoon of garlic powder.
The corn-syrup-free ketchup we use is very thick so the first batch of ingredients in this dressing wouldn't mix at all in my blender until I added in a little cold water. Your results may vary (i.e. you may not need the water).
For a southwestern flavor, add a teaspoon of whole or ground comino seeds and a scant half teaspoon of Chipotle powder.
For low sugar, replace sugar with 2 packets of Stevia-based sweetener.
For sugar-free, replace the ketchup with tomato puree or paste, add one or two extra tablespoons of vinegar and use 3 packets of Stevia-based sweetener in place of the sugar.