• 4 whole cloves
• 1 bay leaf
• 1 cinnamon stick
• 1/4 teaspoon celery seeds
• 1/4 teaspoon chili flakes
• 1/4 teaspoon whole allspice
• 2 pounds Roma tomatoes roughly chopped
• 1 1/2 teaspoon kosher salt
• 1/2 cup apple cider vinegar
• 1 yellow onion peeled and chopped
• 1 Garlic Clove diced
• Cheesecloth
• Kitchen twine


  • Prepare a square single layer of cheesecloth that will hold all the spices.
  • Make sure that there is room to fold and secure all the contents.
  • Proceed to place the cloves, bay leaf, cinnamon stick, celery seeds, chili flakes, and allspice in the middle
    of the cheesecloth.
  • Fold closed the cheesecloth and secure with a length of kitchen twine.
  • In a medium stock pot 4-quarts or larger (enough to house the tomatoes with some extra room) place
    tomatoes, salt, vinegar, onion, chili, garlic and spice packet.
  • Cook over medium heat until tomatoes and chilies are soft and onions are translucent and limp (about 30
  • Remove and discard spice packet.
  • Puree the sauce using an immersion blender, traditional blender or food mill.
  • Strain the ketchup through a fine mesh strainer back into the cooking pot. NOTE: this step removes any seeds.
  • Cook over medium-low heat for an additional 20-30 minutes until thickened to your preference.
  • Store in a sealed glass container in the refrigerator for up to 3 weeks.
  • Remember to consume 1 tablet of MB Miracle Berry at least 5-10 minutes before enjoying this delicious