Being Paleo is not all that hard but following autoimmune protocol can have its challenges at times. I love veggie fries but miss having some plain old ketchup to dip them in. I’m super excited to share this recipe with all of you because if you are missing ketchup like I have been missing it you will finally be able to enjoy your veggie fries like you used to. This recipe is perfect for anyone following AIP or who do not consume tomatoes or nightshades.
I have tried a few tomato free ketchups but have not found one that I like. After some trial and error I think this one hits the mark. It has the perfect balance of tang and sweetness. I think the secret to bringing the flavors together is cooking it which a lot of other tomato free ketchups lack. The cooking process also thickens it and helps it to stick to what you are eating. This recipe makes enough for at least 2 people. If I know I will be making veggie fries a few nights in a row I make a double batch. This ketchup is also great on grass fed burgers and hot dogs too! Enjoy!
- 1 cup of well cooked carrots
- ¼ cup well cooked beets
- ¼ cup filtered water
- 2 Tbps lemon juice
- 1 tsp champagne vinegar
- 3 Tbps honey
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp oregano
- ½ tsp sea salt or more to taste
- Peel and cut into chunks carrots and beets if using fresh and boil in water until very well cooked and mushy. I love using already cooked beets and baby carrots to save on prep time.
- Add cooked carrots, beets and the remaining ingredients to a blender and blend on high until fully mixed and smooth.
- Pour ketchup in a small pot and cook over medium heat for 20 min or until ketchup thickens. Make sure you see some bubbles rising to the top as it cooks.
- Cool and serve.
- Keeps in the fridge for about 3 days.