Paleo Ketchup, A Vegan Condiment © 2014 . All rights reserved.

Paleo Ketchup, A Vegan Condiment

This recipe for Paleo Ketchup is made with tomatoes and onions and seasoned with ginger, mustard, coriander, cayenne, paprika, cloves, coconut vinegar, bay leaves and coconut crystals and is so easy, you’ll never want to buy it again! I think the hardest part is being home for 2 hours, so you can stir it occasionally. I like my ketchup with a little spice (not hot, just flavorful), but if you don’t, then just omit the cayenne pepper. I would also note that sometimes, depending on your oven, you may have to turn the heat up or down a little to get the right temperature. If it is bubbling and popping out of the pan, turn it down a little.

As for Angel and I, such amazingly good news to share! Looks like he’s going to get the funding for Aurora!!! I can’t wait to share this with the world! If you have an iPhone and you’re in the Jacksonville, FL area, look up Aurora App and take it for a test drive! I just can’t believe it and I am so proud of Angel for all of the hard work and dedication he’s put into it. I couldn’t be happier or more proud of him! We’ll see where it takes us, but don’t worry, we’ll still be here.

Recipe: Paleo Ketchup

Ingredients

  • 28 oz diced Tomatoes
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Olive Oil
  • 1 Yellow Onion
  • 4 Garlic cloves
  • 1 ½ tsp ground Ginger
  • 1 tsp Mustard Powder
  • ¼ tsp ground Coriander
  • ½ tsp ground Cayenne Pepper
  • ½ tsp ground Paprika
  • 1/8 tsp ground Cloves
  • ½ cup Coconut Vinegar
  • 2 dried Bay Leaves
  • ¼ cup Coconut Crystals
  • ¼ tsp Coarse Sea Salt

Instructions

  1. Heat the olive oil over medium-high (~6) heat in a saucepan big enough for all ingredients. Dice the onions and add them to the hot oil. Sauté the onions until they begin to brown, then mince the garlic and ginger and add them to the pan and sauté for another minute.
  2. Once fragrant, add the tomato paste, mustard powder, coriander, cayenne, paprika, and cloves and stir to incorporate. Next, add the tomatoes, coconut vinegar, coconut crystals and sea salt.
  3. Turn the heat down to medium (~5) and simmer for 15 minutes, uncovered, stirring occasionally.
  4. After 15 minutes, transfer the ingredients to a blender or food processor. Blend until smooth and incorporated, then transfer it back to the saucepan and add the bay leaves.
  5. Turn the heat down to low (~3.5) and cook, uncovered, for 2 hours or until the sauce is the accurate consistency. You will want to stir this frequently, scraping down the sides.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Gluten free, Raw

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Makes 1 ½ cups

Once finished, bottle and serve with our Paleo Crispy Sweet Potato Fries!

5 Trackbacks

  1. By Paleo Pulled Pork, A Picnic BBQ or Holiday Protein July 12, 2014 at 4:55 pm

  2. By Paleo Chinese 5-Spice BBQ Sauce, A Paleo Marinade July 19, 2014 at 4:03 pm

  3. By Paleo Spicy Chipotle Sauce, A Condiment for Burgers August 10, 2014 at 11:47 pm

  4. By Paleo Diet Ketchup Recipe | Paleo Recipes August 31, 2014 at 6:46 pm

  5. By Paleo Sweet Chipotle BBQ Sauce, A Condiment for Pulled Pork October 6, 2014 at 10:01 pm