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
1/3cupBPA-free canned or packaged sliced beetsdrained (about 6 slices)
7fl oz pumpkin pureeabout 5/6 cup
1/4cupACV
2Tbspcoconut nectar, date syrup, or maple syrup
1 to 2tspHimalayan salt
1/4tspground mace
1/4tspground clove
1/4tspcinnamon powder
1/4tspgarlic powder
1/4tsponion powder
1/4cupwater
Instructions
Add ingredients to a tall wide-mouth mason jar (or add to a blender) in order listed.
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.
Add a bit more water at a time if you desire a thinner ketchup.
Use a silicone scraper to transfer the ketchup into a smaller jar with a tight-fitting lid.
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!