Turkey Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery preservatives, and ingredients you'd rather not think about. This homemade version keeps things clean and simple, built on a base of tomato paste, apple cider vinegar, and a touch of maple syrup for natural sweetness. Warm spices like cinnamon, allspice, and ground mustard give it a depth that the bottled stuff just can't match. A quick simmer on the stovetop is all it takes to bring everything together into a rich, glossy condiment that smells absolutely incredible. The optional cayenne adds a gentle kick if you like a little heat, but it's completely optional and easy to leave out. Once it chills in the fridge, the texture firms up beautifully and the flavors meld into something that tastes far more complex than the short ingredient list would suggest. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — this one earns a permanent spot in your refrigerator door.
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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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