Black Pepper Free Paleo Ketchup
Most store-bought ketchup is a minefield of additives, and even "simple" homemade versions often sneak in black pepper as a background spice. This recipe skips it entirely, leaning instead on a warm, complex blend of cinnamon, allspice, ground mustard, and garlic to build serious depth. The result is a rich, tangy condiment that tastes more alive than anything from a squeeze bottle. Apple cider vinegar gives it that signature ketchup bite, while maple syrup rounds out the acidity with just enough sweetness. A short simmer on the stovetop is all it takes to coax the tomato paste into a glossy, deeply colored sauce that clings perfectly to everything it touches. Chilling it before serving is the secret step — the flavor sharpens and the texture firms up into something that genuinely rivals the classic. Whether you're dipping, spreading, or dolloping, this one earns a permanent spot in your fridge.
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Learn more →Ingredients
16 servings
- 1 can (6 oz) tomato paste
- ¼ cup apple cider vinegar
- ¼ cup water
- 2 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground mustard
- ¼ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp cayenne pepper (optional)
- ½ tsp salt
Instructions
- 1
Combine the tomato paste, apple cider vinegar, water, maple syrup, garlic powder, onion powder, ground mustard, cinnamon, allspice, cayenne (if using), and salt in a small saucepan. Whisk until smooth.
- 2
Set the saucepan over medium-low heat and cook, stirring frequently, until the mixture thickens slightly and the color deepens to a rich red, about 10–12 minutes. Watch the heat — the sugars in the tomato paste can scorch quickly; reduce to low if the bottom begins to stick.
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