AIP Kinda Ketchup

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

I’ve been trying to make an AIP-compliant ketchup for years, but my attempts have always fallen short without trusty tomatoes to use as a base. I made a breakthrough when I gave up on using whole beets for the substance and flavor, and instead moved to using just beet juice. The juice adds lots of nutrients, flavor, and that gorgeous color, but without lending too much “earthiness” which plagued my earliest test. I also added an anchovy to replace the umami flavor that lacked from not using tomatoes.

This recipe makes for a small amount because it won’t keep as long as store-bought varieties. It does freeze incredibly well though, so if you are a ketchup lover I recommend doubling the recipe and freezing in small quantities so you can have some on hand anytime you’d like to dress up a burger or dip some sweet potato fries!

AIP Kinda Ketchup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 ounces
Ingredients
Instructions
  1. Place the coconut oil in the bottom of a small saucepan on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring, until translucent - about 5 minutes. Add the carrots, broth, and salt, and cook for 10-15 minutes, or until the carrots are soft. Set aside to cool for a few minutes.
  2. Carefully add the mixture to a blender with the beet juice, honey, vinegar, and garlic cloves. Placing a towel over the lid to protect your hands, blend until fully mixed.
  3. Pour into a container to chill in the refrigerator before serving.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

10 comments

  • Mickey, I can’t wait to try this! I too have been looking for that familiar “ketchup taste!” Thanks for all of your effort in creating amazing recipes for the AIP community! I am 3 weeks into the AIP Protocol and going strong! I am so thankful for new recipe ideas!

    • Mickey Trescott says

      Linda,
      Let me know what you think of it!

  • JD says

    I used Japanese persimmon puree from my freezer to make an AIP “ketchup” and it was so good my husband begged for more. Bonus, the persimmons are sweet, so I needed minimum sweetener. It’s brown, rather than red — I wonder what adding beet juice or beet powder would do? This recipe sounds good, too, and I think I’ll give it a try.

    • Mickey Trescott says

      Hey JD! I absolutely love persimmons and could see how they would make a great ingredient in an AIP ketchup! I bet beet juice would give it a lovely red color – let me know if you do any experimenting!

  • Debbi says

    That looks really interesting, Mickey. Any thoughts on how much Red Boat fish sauce might equal 1 anchovy?

    • Mickey Trescott says

      Hi Debbi, I would start by adding 1/2 teaspoon and then increasing to taste. I haven’t tried it personally but I am sure it would have a similar effect on the flavor.

  • Lea says

    When do you add the anchovy?

    • Mickey Trescott says

      Hi Lea, in the final step when you blend everything!

  • Melissa says

    This sounds tasty! My daughters have been asking for some kind of “ketchup dip” (we used to use sun-dried tomatoes and dates as a base in our raw vegan days), and I’ve toyed around with the idea of using pure tamarind paste, but just haven’t had the time to experiment in the kitchen. Excited to try this. Thanks for the recipe!

Leave a Comment

Rate this recipe: