Ketchup has been an important substance most of my life. When I went on AIP, it was one of the most missed foods (that and peanut butter- it’s weird what you miss). So I have experimented with substitutes. I have used beets, cranberries, carrot, peaches, raspberries and blueberries to make ketchups. My favorite right now are Peach Ketchup and Raspberry Ketchup.
Traveling on an AIP diet can be a challenge. It takes lots of planning and forethought. Since I am going home to the gulf coast of Florida, It became necessary for me to find a cocktail sauce substitute. I am a big fan of Appalchicola oysters and gulf coast shrimp and I need them when I go home. So, I experimented with blueberry ketchup and other ingredients that are AIP safe. I couldn’t find a link to the horseradish I use, so check the labels. It often has many ingredients that you don’t want.
1 TB fresh squeezed lemon juice
3 TB horseradish
1 TB fish sauce
1 tsp fresh oregano, chopped
Combine ingredients in a bowl and serve.