Pork Free Paleo Ketchup
Most store-bought ketchup is technically pork-free, but the ingredient lists are still packed with high-fructose corn syrup, natural flavors of unknown origin, and preservatives that give pause to anyone eating clean. This homemade version sidesteps all of that with a short, honest lineup — tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices that includes cinnamon, allspice, and a whisper of cayenne. The result is a condiment that tastes richer and more complex than anything squeezed from a plastic bottle. Cooking it low and slow on the stovetop lets the flavors meld and the color deepen into that signature deep red, while the chill time in the fridge firms up the texture and sharpens the tang. It's the kind of recipe that takes almost no effort but makes everything it touches — burgers, fries, roasted vegetables — taste noticeably better. Once you have a jar of this in the fridge, going back to the commercial stuff feels like a real step down.
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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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