Paleo Homemade Spicy Ketchup

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)

ketchiup1

  • 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.

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