Spicy Beet Ketchup. Vegan. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Serves: 14-16 servings
  • 4 medium to large cooked red beets, peeled and diced
  • ¾ c of apple cider vinegar or champagne vinegar
  • 1 jalapeno, halved (stem removed)
  • 1⁄3 c coconut sugar
  • 1⁄3 c yellow onion, diced into smaller pieces
  • 1⁄2 tsp Himalayan salt
  • 1 tsp smoked paprika
  • 1⁄4 tsp ground coriander
  • 1⁄4 tsp ground cloves
  1. Place all of your ingredients into a saucepan over medium heat.
  2. Bring to a boil and reduce heat to a simmer.
  3. Cover and simmer for 30-35 minutes.
  4. Once done cooking, when the beets are fork tender, turn the heat off.
  5. Let the mixture cool a bit, let's say 15 minutes.
  6. Add the mixture to a high powered blender and blend on high for 60-90 seconds or until smooth.
  7. Spoon into a glass container with a lid and store in the fridge for up to 30 days.
Recipe by Knead to Cook at https://kneadtocook.com/spicy-beet-ketchup-vegan-gluten-free/