Ketchup (or Catsup) is so common a condiment that we often forget it’s not Paleo! In fact, if you look at a bottle of Heinz Tomato Ketchup, you’ll find that it’s loaded with high fructose corn syrup, corn syrup, and “natural flavorings” (I always find this rather suspicious as it could mean a lot of different things).
The solution? Make your own Paleo ketchup! When I first decided to make Paleo ketchup, I thought it was going to be a ton of work, but it turned out to be remarkably simple. This Paleo ketchup recipe is my favorite one – there’s a great mix of spices to make it really flavorful.
Amazing TIP: In case you miss it in the recipe, I also added in little bit of gelatin (it makes it a tiny bit thicker but doesn’t really change the consistency even when refrigerated, but provides some added health benefits!).
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- 1 6oz can of tomato paste
- 1/3 cup water (add more if you want a more liquidy ketchup)
- 1 Tablespoon apple cider vinegar
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon onion powder
- 1 teaspoon gelatin powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon raw honey
- 1/4 teaspoon cloves
- Heat a saucepan on the stove on medium heat and add in the water and tomato paste. Stir well.
- Then add in the rest of the ingredients and stir until fully combined.
- Cool and store in airtight glass jars in the fridge (it should last 2-4 weeks).