Tomato Free Ketchup
Using a Vitamix-style blender is going to give you the best results, producing the smoothest & creamiest texture. However a regular blender will work as well - leaving only the slightest noticeable texture.
Ingredients
- 2 carrots 132 g, chopped
- 1 apple peeled & cored (98g), chopped
- 1 Tbsp onions minced
- 3/4 cup water
- 2 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1-2 small beets thinly sliced (20g)
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp citric acid optional
- 1/4 tsp ground mustard
- 1 clove garlic
- 1 tsp salt or less to taste
- 1/8 tsp white pepper
- Pinch cloves
- Pinch allspice
Instructions
- Combine first 6 ingredients into a food processor and pulse until finely minced. Add a bit more water if needed to break down mixture. Begin adding only a few slices of beet at a time, until the desired color is achieved (it will not take very much).
- Pour into a Dutch oven or other heavy-bottomed pot, add remaining ingredients and bring to a boil.
- Reduce temperature, cover and simmer for 30-45 minutes. Stir frequently and adding more water as needed to soften mixture. Eventually allow almost all of the liquid to evaporate, leaving behind a thick mixture (if you are not using a heavy bottom pot, the mixture can easily burn to the bottom). Taste, and adjust seasonings as desired.
- Allow to cool 15 minutes then scrape into a blender and puree until completely smooth - add a bit of warm water if needed to achieve desired consistency.
- Best served slightly warmed or at room temperature.
- Store in fridge for up to 2 weeks.
Notes
Citric Acid is the sourness that's found in lemons. It impart tartness to foods, without adding any particular flavor. It also is a natural preservative and color enhancer - helping to maintaining the ketchup's beautiful red color.
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