Eureka!!! Vinegar free mustard and tomato and vinegar free ketchup

Mustard without vinegar

2tsp dry mustard

1 cup water

3 teaspoons arrowroot

¼ teaspoon turmeric

½ teaspoon salt

1 teaspoon unbuffered Vitamin C crystals

Combine dry mustard and water in a saucepan and allow to stand for 10 minutes, stir in the arrowroot, turmeric and salt and heat the mixture over medium heat stirring often until it thickens and boils.  Stir in the Vitamin C crystals and refrigerate the mustard.  (The consistency is a little more like pudding than mustard)

Vinegar free mustard!!!!

Ketchup

1 can of beets drained

1 can of carrots, drained

2 tbs fresh lime juice (alternative to vinegar)

1/4 cup water

2-3 tbsp oregano

1.5 tbsp garlic powder

2-3 tbsp basil

2 tsp sugar - I use palm sugar instead because cane sugar sets off yeast more aggressively

Puree everything in a food processor or blener and refrigerate.  This can be used as ketchup or even as a base to switch out conventional marinara.