Halen Môn black garlic ketchup is a sweet, mellow condiment to serve with bacon sandwiches, triple-cooked chips and juicy burgers. It also transforms leftover roast dinner sandwiches.
Black garlic is high-quality raw garlic that is aged using heat and humidity for three weeks. Unlike the sharp potency of its white counterpart, black garlic is sticky and mellow with complex flavours. Sweet, savoury with a hint of umami, you’ll taste caramel, tamarind, molasses and balsamic. With a deep, caramelised flavour, this striking black garlic ketchup makes a fantastic alternative to tomato ketchup and BBQ sauce.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Ingredients: Brown sugar, black garlic (19%), acetic acid, balsamic vinegar, onions, tomato puree, olive oil, Halen Môn Anglesey sea salt PDO, spices.
Storage: After opening, keep in the fridge and use within one month.
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