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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!
- 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.
- Carefully add the mixture to a blender with the anchovies, beet juice, honey, vinegar, and garlic cloves. Placing a towel over the lid to protect your hands, blend until fully mixed.
- Pour into a container to chill in the refrigerator before serving.