Tomato Free Ketchup
Swap the traditional tomato base for a rich blend of earthy beets and sweet carrots in this vibrant Tomato-Free Ketchup! Perfect for those seeking a nightshade-free alternative, this recipe delivers a balance of tangy and smoky flavors, elevated by apple cider vinegar, molasses, and a medley of savory spices like smoked paprika and garlic powder. With just 10 minutes of prep time and a quick simmer, you'll create a silky, nutrient-packed condiment that's as versatile as the classic—perfect for dipping, spreading, or drizzling. Plus, it's naturally sweetened with honey or maple syrup for a vegan-friendly twist, making it a healthy and allergy-conscious addition to your table.
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Recipe Information
Ingredients
- 2 medium-sized, peeled and chopped beets
- 2 medium-sized, peeled and chopped carrots
- 0.25 cups apple cider vinegar
- 0.5 cups water
- 2 tablespoons molasses
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons mustard powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel and chop the beets and carrots into small chunks for faster cooking.
In a medium-sized saucepan, combine the chopped beets, chopped carrots, and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender and easily pierced with a fork.
Drain off any excess water, leaving a small amount to help with blending. Transfer the cooked vegetables to a blender or food processor.
Add the apple cider vinegar, molasses, honey (or maple syrup), onion powder, garlic powder, smoked paprika, mustard powder, salt, and black pepper to the blender.
Blend the mixture until smooth, pausing to scrape down the sides as needed. If the consistency is too thick, add a tablespoon of water at a time until desired consistency is achieved.
Taste and adjust seasoning as needed. For more tang, add a splash of apple cider vinegar. For more sweetness, add an extra teaspoon of honey or maple syrup.
Allow the ketchup to cool completely, then transfer it to a clean jar or airtight container.
Refrigerate for at least an hour before serving to let the flavors meld together. Store in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 65.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
