Hubby and the girls all love ketchup. They will slather it on almost anything. (sadly I can’t eat it as it contains nightshades – tomatoes and spices, that are not part of the AIP protocol.
I still make ketchup for those who can eat it though. They eat it for breakfast, as part of a packed lunch (to dip sausage or chicken nuggets etc), and it goes well with most evening recipes as well. We go through quite a lot of this stuff!
This is my most common “go-to” ketchup recipe.
It has a good tomatoey flavour, but a spiciness that hubby and the girls love. And the best bit is that there is no sugar at all.
This is an AIP stage 4 reintroduction recipe. When reintroducing foods on the AIP, I recommend this guide.
Homemade Spicy Ketchup (Paleo)
- 2 x 156ml (5.5 fl oz) cans of 100% tomato paste
- ¼ cup apple cider vinegar
- ⅔ cup lemon juice
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp red pepper flakes
- ¼ tsp nutmeg
- ¼ tsp cayenne
- pinch of allspice
- sea salt and freshly ground black pepper to taste.
This is a very simple recipe. You just put all the ingredients in a pan together and whisk until it comes to the boil. Reduce the heat to a simmer and cook for 5-10 minutes until thick.
Cool and pack in a jar.
Keeps well in the fridge.