Citric Acid Free Paleo Ketchup
Most store-bought ketchup is loaded with citric acid as a preservative, which makes finding a safe bottle genuinely frustrating. This homemade version skips it entirely, relying on apple cider vinegar for that familiar tang and tomato paste for deep, concentrated flavor. Maple syrup brings a gentle sweetness, while garlic powder, onion powder, ground mustard, cinnamon, and allspice layer in a warmth and complexity that honestly puts the squeeze bottle to shame. A whisper of cayenne is optional, but it adds a subtle kick that makes the whole thing feel a little more grown-up. The stovetop method is straightforward — just whisk everything together, let it simmer until it thickens and turns a gorgeous deep red, then chill until the texture firms up and the flavors really come together. It's the kind of condiment that makes you wonder why you ever settled for the store-bought stuff 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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