Chicken Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery preservatives, and ingredients you'd rather not think about at a backyard cookout. This homemade version keeps things clean and simple, built on a base of tomato paste, apple cider vinegar, and maple syrup for that perfect sweet-tangy balance. Warm spices like cinnamon, allspice, and ground mustard give it a depth that the squeeze-bottle stuff just can't touch. A pinch of cayenne is optional, but it adds a subtle kick that makes the whole thing feel a little more grown-up. The stovetop process is straightforward — just whisk everything together, let it simmer until it thickens and turns that gorgeous deep red, then chill until the flavor really comes alive. It's the kind of condiment that makes you wonder why you ever bought the bottled version in the first place.
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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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