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AIP No-Cook Ketchup paleo autoimmune protocol catsup

AIP No-Cook Ketchup

A nightshade-free and AIP compliant ketchup that uses beets, pumpkin, and special spices. Meet your new, easy favorite condiment to dip your Paleo Autoimmune Protocol-friendly fries in!

Ingredients

  • 1/3 cup BPA-free canned or packaged sliced beets drained (about 6 slices)
  • 7 fl oz pumpkin puree about 5/6 cup
  • 1/4 cup ACV
  • 2 Tbsp coconut nectar, date syrup, or maple syrup
  • 1 to 2 tsp Himalayan salt
  • 1/4 tsp ground mace
  • 1/4 tsp ground clove
  • 1/4 tsp cinnamon powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 cup water

Instructions

  1. Add ingredients to a tall wide-mouth mason jar (or add to a blender) in order listed.
  2. Use an immersion blender on high (or blend on medium-high in a blender) to puree the mixture for about two minutes or until very smooth.
  3. Add a bit more water at a time if you desire a thinner ketchup.
  4. Use a silicone scraper to transfer the ketchup into a smaller jar with a tight-fitting lid.
  5. Store in the fridge. Will keep for up to two weeks.

Recipe Notes

For a smaller batch, the recipe easily halves (but is easier to make in the immersion blender when reduced).
Ketchup will thicken and separate in the fridge as it contains no stabilizers or chemicals. Stir well before removing desired portion.
Goes great in and on top of meatloaf!