Chestnut Free Paleo Ketchup
Homemade ketchup is one of those condiments that sounds fancier than it actually is to make, and once you taste this version, the bottled stuff is going to feel like a real downgrade. Tangy apple cider vinegar, rich tomato paste, and a touch of maple syrup come together in a single saucepan to create something deeply savory with just the right hint of sweetness. A warm blend of cinnamon, allspice, and ground mustard gives it a complexity that store-bought versions rarely achieve. For anyone navigating tree nut allergies, commercial condiments can be a minefield of shared-facility warnings and murky ingredient lists — making your own from scratch puts you fully in control. The whole process takes just a handful of minutes on the stovetop, and the flavor genuinely improves after a short rest in the fridge as everything melds together. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — this one earns its place in the door of your refrigerator.
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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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