Whoever thought of eating ketchup with a spoon, unless, of course, you were putting it on Almond Butter.
With Memorial Day approaching, it will be grilled burger season before you know it. Or, if you’re a CrossFit 2a member, it is already burger season most Friday evenings, thanks to Nicole and Deb.
Store bought ketchup has a few problems. First, it is overloaded with High Fructose Corn Syrup. Second it is so watery, it drips off everything you put it on and you end up wearing as much as you consume.
Why put up with this nonsense when you can make a healthy and much more delicious alternative in ten to fifteen minutes. This recipe makes about two cups, but Suzanne doubles it. It takes the same amount of time to prepare and clean-up but you have a lot when you’re done, and it is so good you will devour all of it.
- 1 tablespoon of Coconut Oil
- 1/2 cup of Onion
- 2 cloves of minced Garlic
- 7 ounce can of organic Tomato Paste
- 1 tablespoon of Apple Cider Vinegar
- 1 teaspoon of dijon-style mustard
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon of Himalayan Sea Salt
- 1 teaspoon of Smoked Paprika
- 1/2 teaspoon of Celery Seed
- 1.5 teaspoons Chili Powder
- 1/4 cup Apple Juice
- In a skillet, melt the Coconut Oil over medium heat and cook the minced onions until they become translcent.
- Add the garlic and sauté just until it gets fragrant
- Add the remaining ingredients and whisk together
- Bring the mixture to a simmer, then turn the heat to low, cook for another 5 minutes stirring frequently.
- Remove from heat and let ketchup cool down before storing in a glass container. (You can use a covered bowl or a canning jar, depending upon how long it lasts in your home.)
- Makes approximately 2 Cups
This ketchup is excellent on meat and eggs. You could jazz it up by adding a finely chopped chipotle pepper in adobo sauce. Hmmm, maybe next Monday’s batch will get tweaked.
If you like this, I suggest you check out the Everyday Paleo Family Cookbook by Sarah Fragoso.