The Details

Ketchup!

Nightshade free and delicious! No tomatoes and yet tastes just like real ketchup! And now do just like The Intolerant Family did and MAKE YOUR OWN! Yes YOU can make your own Nightshade free Ketchup quickly and easily!

The Intolerant Mom

00:20

04:00

04:20

2 1/2 Cups

Author:

Preparation Time:

Cook Time:

Total Time:

Serving Size:

Ingredients

  • Beet roots - Diced - 1 1/3 Cups
  • Carrots - Diced - 2 Cups
  • Olive Oil - 1 Tablespoon
  • Onions - sliced thick - 1/2 Cup
  • Apple Cider Vinegar - 2 Tablespoons*
  • Honey - 2 Tablespoons
  • Maple Syrup - 2 1/2 Teaspoons*
  • Lemon Juice - 2 Tablespoons*
  • Water (from boiled veggies) - 3 Tablespoons*
  • Garlic Powder - 1 Teaspoon*
  • Onion Powder - 1 Teaspoon*
  • All-Spice - 1 Teaspoon*
  • Ground Cloves - 1/3 Teaspoon*
  • Salt - 1 1/2 Teaspoons*

Equipment

  • Gluten Free
  • Soy Free
  • Dairy Free
  • Nightshade Free
  • Egg Free
  • Grain Free

This Recipe is:

  • Knife (Chefs, Santoku, Utility)
  • Large Saucepot (8" diameter)
  • Medium Saute Pan (10" diameter)
  • High Speed Food Processor or blender
  • Measuring Cups, measuring spoons
  • Storage container

Instructions

  1. Dice Carrots and Beets
  2. Place the diced veggies in a large pot, fill with water and place on the stove top on medium-high heat. Bring to boil and check frequently to make sure the water level stays above the veggies. Let boil for 20 to 25 minutes or until veggies are very soft,
  3. Add olive oil to a saute pan on stove top on Medium-Low heat
  4. Once oil is hot add the onions, stir them well for 1 minute then turn the heat to low. Let simmer and cook down until translucent. Do not let them shrink too much
  5. Once the beets and carrots are cooked remove the veggies from the water and add them to the blender. Save the water in case you need to thin the sauce to your desired consistency.
  6. Add the sauteed onions to the blender
  7. Add the apple cider vinegar, honey, maple syrup, lemon juice, garlic powder, onion powder, all-spice, ground cloves and salt to the blender
  8. Puree until well blended. If too thick add a tablespoon at a time of the veggie water until you get the desired consistency.
  9. Taste and adjust ingredients as necessary to desired flavor if required
  10. Put in a storage container, or squeeze bottle and put in the fridge for 2 to 4 hours for the flavors to set.

After months of trying to perfect our sweet potato fries the Intolerant Mom hit the nail on the head with her blanching technique. Now that we had crunchy on the outside and soft on the inside sweet potato fries we need the most essential condiment to dip them in: KETCHUP!

With the Intolerant Dad being intolerant to nightshades, store bought ketchup with tomatoes was not an option. We had to figure out a way to make our own homemade Ketchup. After doing some research we found a few ketchup recipes that used beets and carrots as the base instead of tomatoes. We even learnt that the first ketchup didn't even have tomatoes in it and instead was a pickled fish sauce from China!

 

* These ingredients are just the basic guidelines. You can add more of these if needed to suit your tastes. For example, if it's not sweet enough add more Maple Syrup. If you want it more earthy then add more All-Spice, Garlic and Cloves. If not tart enough add more apple cider vinegar.