Tomato Free Aip Ketchup Recipes

HOMEMADE TOMATO KETCHUP

Steps:

• Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
• Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
• Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.

TOMATO FREE AIP KETCHUP

Steps:

• Add water to the base of a pot or deep pan, and place a steamer basket over the water. Add the beets and carrots into the steamer basket and cover. Bring to a low simmer and steam for 25-30 minutes or until completely soft. Set the carrots and beets aside.
• Carefully reserve 1/3 cup of the water used to steam the carrots and beets. This helps retain the red color in the ketchup. Set aside.
• Heat the avocado oil over medium heat in a pan and saute the diced onion for 4-5 minutes or until lightly translucent.
• Allow the onion, carrot, beet, and water to cool before adding to a blender. Add the remainder of the ingredients to the blender and blend on high until fully smooth.
• Transfer to an airtight glass container and allow to chill before serving.

TOMATO FREE KETCHUP

Steps:

• Process all ingredients in a blender until smooth, about 30 seconds.
• Store in refrigerator.