For many of us finding condiments is the hardest part to adjust to when it comes to maintaining or integrating a Paleo Lifestyle. Here are a few great recipes for the most common condiments that we just don’t want to live without.
Paleo Ketchup:
Ingredients 1 pound fresh plum tomatoes + 1 pound canned plum tomatoes or 2 pounds fresh plum tomatoes, chopped; 1 large onion, chopped; 1/2 fennel bulb, chopped; 1 celery stick, cut in cubes; Chopped fresh piece of ginger, about the size of a thumb; 2 cloves garlic, roughly chopped; 1/2 red chili, seeded and chopped finely; Large bunch of fresh basil, picked leaves and chopped stalks; 1 tbsp coriander seeds; 2 cloves garlic; 1 tsp freshly ground black pepper; Extra virgin olive oil; 3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar; Sea salt to taste;
Preparation Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper. Over a low heat, cook for about 12 minutes, until the vegetables have softened, stir occasionally. Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half. Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth. Strain the sauce through a sieve into a new or cleaned saucepan and add the vinegar. Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste. Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.
Paleo BBQ Sauce:
Ingredients:
1 onion, minced; 1 clove garlic, minced; 1 can (6 oz) tomato paste; 1/2 cup apple cider vinegar; 1/2 cup water; 1/4 cup homemade ketchup; 3 tbsp homemade mustard; 1 tbsp Worcestershire sauce; 1 pinch ground cloves; 1 pinch cinnamon; Smoked paprika to taste; Hot sauce to taste, optional (check the ingredients and chose a high-quality sauce);
Preparation In a large frying pan, with a bit of cooking fat, brown the onion for about 4 minutes. Add the garlic and cook for another minute. Add all the other ingredients and simmer for 30 minutes. Taste the sauce and adjust with more smoked paprika, vinegar or hot sauce to the desired taste. Cool and store in the refrigerator.
Paleo Mayo
This recipe is taken from www.everydaypaleo.com
Secret for better tasting mayo, use just plain ol’ Olive Oil, not virgin or extra virgin. If the bottle just says “Olive Oil” it will not have such a strong taste!
2 eggs
2 cups olive oil
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon sea salt
1/3 teaspoon cayenne pepper
In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the olive oil. BE PATIENT!! Do not dump all the oil in quickly and give up!! When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.
Now you can enjoy your meats with paleo friendly toppings!!!
Enjoy!
Fit Chic