We’re sharing Heirloom LA’s incredible Fourth of July recipes today, including this one for carrot ketchup – half dip, half ketchup replacement.

Make the recipe below and head on over to our recipe for Heirloom’s Green Goddess Burgers to learn how to use this farm-to-table condiment for the best veggie burger ever!



1 lb organic carrots, peeled, sliced into 1/2 inch coins
1 large white onion, sliced thinly
5 garlic cloves, peeled and sliced
1/2 cup sugar
1 cup white wine or white balsamic vinegar
1 cup water or tomato juice
2 Tbsp olive oil
salt and pepper to taste


In a mixing bowl combine onions, garlic, sugar, olive oil and season with a couple pinches of salt and pepper and toss to combine. Transfer onion mixture to a saucepan and place over high heat. Allow onions mixture to caramelize slightly and become translucent. Add carrots to saucepan and reduce heat to medium. Cook for 7-10 minutes or until carrots are slightly tender. Add vinegar and water and bring to a simmer. Cook for 10 minutes.

Transfer contents of sauce pot to a blender by first using the slotted spoon to remove the carrots, onions and garlic, then cover with remaining cooking liquid. Season with salt and pepper and blend until smooth. (Caution: blending hot items requires you to cover the blender with a towel as steam can spray out and cause burns, or spraying of the contents.) Transfer back to mixing bowl and stir with rubber spatula. Mixture should resemble a velvety puree – it will thicken as it cools.

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