PALEO KETCHUP
PALEO KETCHUP RECIPE
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I have been using this Paleo Ketchup recipe for over 2 years, and I can't believe I am just now getting around to posting it! The other day someone asked if I had a ketchup recipe and I said of course! Well... turns out I did have a recipe, but it was just in my head and not posted here for you to use! Doh!
And by the way, do you know how hard it is to take a picture of ketchup? Sounds easy enough, it's just ketchup right? No... that little jar of red sauce is a real pain-in-the-rear to make look good. So please forgive my photo... I really did try. As with most of my recipes, I like to mention that this one is easy to tailor to suite your personal taste. If you like it a little sweeter, add a little more honey. Like it tangier? Then add some more vinegar. Like it a little thinner? Then don't cook it as long. Like it with a little kick? Then throw in some extra black pepper. I think you're following me... taste and adjust as you go and make it the way YOU like it. |
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo KetchupPrep time: 5 mins. Cook time: 20 mins. Yield: 1 cup
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Ingredients:
- ½ cup tomato paste
- ¼ cup raw honey
- ¼ cup water
- ¼ cup apple cider vinegar
- ¾ tsp. sea salt
- ½ tsp. garlic powder
- ¾ tsp. onion powder
- ¾ tsp. ground black pepper
Equipment:
- Measuring cups and spoons
- Medium sized saucepan
- Stirring spoon
Directions:
1. Place all ingredient a medium saucepan over medium-high heat. Bring just to a boil, stirring frequently. Reduce the heat to low and allow to gently simmer for 15 to 20 minutes, stirring every couple minutes (the longer you cook, the thicker it will get).
2. Once the sauce has thickened to your liking, remove from heat and allow to cool. Spoon into a resealable container and place in the refrigerator until ready to use (will last for up to 2 weeks in a tightly sealed container).
- ½ cup tomato paste
- ¼ cup raw honey
- ¼ cup water
- ¼ cup apple cider vinegar
- ¾ tsp. sea salt
- ½ tsp. garlic powder
- ¾ tsp. onion powder
- ¾ tsp. ground black pepper
Equipment:
- Measuring cups and spoons
- Medium sized saucepan
- Stirring spoon
Directions:
1. Place all ingredient a medium saucepan over medium-high heat. Bring just to a boil, stirring frequently. Reduce the heat to low and allow to gently simmer for 15 to 20 minutes, stirring every couple minutes (the longer you cook, the thicker it will get).
2. Once the sauce has thickened to your liking, remove from heat and allow to cool. Spoon into a resealable container and place in the refrigerator until ready to use (will last for up to 2 weeks in a tightly sealed container).
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