Condiments in a Paleo kitchen can be a tough thing to tackle. Even simple squeeze bottles often contain high fructose corn syrup, preservatives, and other nasty little additives found nowhere in nature let alone in the Paleolithic era. Us modern humans have a brilliant way of mucking up what is already awesome. And even if your condiments are organic, refined sugar, wheat gluten and corn starch have a habit of sneaking into anything and everything bottled, canned and boxed. Is corn by any other name not as hazardous to your Primal health? I think not. To be Paleo, or not to be Paleo. That is the question. And the answer is… homemade Paleo Ketchup. Get it while it’s hot! (Actually? Wait ‘til it’s chilled!)
Total Time to Make: 25 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
- 6 oz (1 can) organic tomato paste
- 3/4 cup water
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch all spice (optional)
- Add tomato paste, water, apple cider vinegar, garlic powder, onion powder and all spice (optional) to small pot.
- Heat pot over medium heat and reduced for about 5 minutes, stirring occasionally.
- Once reduced, remove pot from heat. Transfer ketchup to serving dish or storage container.
- Refrigerate about 20 minutes. Serve chilled or room temperature.
Dip your paleo sweet potato fries in this yummy goodness all day. Mix it with homemade mayo and a few spices for that perfect “Special Sauce.” Add dill pickle relish to make Thousand Island dressing, and the best Rueben Sandwich this side of New Orleans. Or simply dip, drizzle and squirt to your heart’s content on your favorite burger buns, primal fried and even eggs. It’s elementary. Case closed. Mystery solved.