Spicy Beet Ketchup (Healthy Homemade Ketchup)
Roasted beetroots and a kick of chili peppers whisked into a luscious ketchup.
Servings 8 ounces
Equipment
- Saucepan with lid
- Food processor or blender
- Vegetable peeler
Ingredients
- 3/4 cup Beets peeled
- 1 Carrot peeled
- 1 Celery stalk
- 2 Chili peppers small or red chili flakes
- 2 tbsp Sugar or agave
- 1/2 Red Onion medium
- 2 Garlic cloves
- 1/2 tsp Salt
- 1 tsp Sumac
- 1/2 tsp Smoked Paprika homemade
- 2 tbsp Balsamic vinegar red wine vinegar or apple vinegar for options
- 1/4 cup Olive oil more if needed
Instructions
- Peel and rough chop all of the veggies into small cubes, onion and garlic included.
- In a saucepan, on medium heat, pour half of the olive oil into the pan, followed by each of the ingredients. Place the lid on and simmer for 20-minutes. Cool.
- Transfer the cooled mixture into the food processor or blender and give it a whirl while pouring in the remaining olive oil. Puree until smooth and creamy. Add more olive oil if needed to emulsify.
- Store in a closed container, in the refrigerator.