Paprika ketchup

Ingredients for 1 servings:

• 4 peppers, red, ripe
• 1 apple, sweet and sour
• 1 clove(s) garlic
• 100 ml water
• 3 carnations
• 1 tbsp honey
• 60 ml apple cider vinegar
• 1 tsp herbs de Provence
• 35 mg coconut blossom sugar
• 50 mg Paprika paste, hot
• 1 tsp mustard
• 2 tsp salt
• some black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

without tomato, paleo, moist and delicious

Wash the bell peppers, remove the core and stem, and chop finely. Peel the apple, remove the core, and chop finely. Peel the garlic clove, crush it slightly, and roughly chop. Place the bell peppers, apple, and garlic in a saucepan with the water and simmer for 30 minutes over low heat with the lid closed. Stir occasionally. Remove from the heat, add the remaining ingredients, and blend thoroughly. Simmer for another 30 minutes over low heat with the lid slightly open, blending finely again if necessary. Then pour into sterile jars. You’ll have approximately 600-700 ml of ketchup.