Black garlic ketchup

This ketchup is an essential at barbecues, but really, a dollop of it will make pretty much anything better, whether it be a scallop or a sausage, a fried egg or a bowl of rice. If you’ve made your black garlic with the method above and it’s been a few months then the cloves may be a little dry; we want them moist. You can revive them by putting into cold water for a few hours. Using a powerful blender will give the best texture.