Capsaicin Free Paleo Ketchup
Most store-bought ketchup is off the table when you're avoiding capsaicin, since hidden spice blends and "natural flavors" make it nearly impossible to know what's actually in the bottle. This homemade version puts you fully in control, built from a short list of clean, whole-food ingredients that are easy to verify. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings that classic tang and a touch of maple syrup rounds out the sweetness without refined sugar. Warm spices like cinnamon, allspice, and ground mustard add depth and complexity — and the cayenne listed in the recipe is clearly marked optional, so you can leave it out entirely for a completely heat-free result. A quick simmer on the stovetop deepens the color and thickens the texture into something that genuinely rivals the real thing. A short rest in the fridge is all it takes for the flavors to come together into a condiment you'll want to put on everything.
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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)
Can be omittedcayenne pepper
- 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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