2 October, 2012
Paleo Ketchup
Posted in : Dip, Organic, Paleo, Sauce on by : wendland99CAVEMAN KETCHUP (ALL INGREDIENTS, ALL ORGANIC, ALL THE TIME):
1 small can (6 oz) tomato paste
6 oz strained tomatoes, adjust for desired thickness (I like my ketchup thick, like Heinz)
(EDIT FROM CAVEMAN OF THE FUTURE: For even more ketchupy thickness and taste, leave the strained tomatoes out altogether and just go with a base of tomato paste. Just use some water to thin it out if you prefer.)
1/2 teaspoon of lemon juice (replacing the vinegar found in most ketchups)
1/2 teaspoon of honey (replacing the sugar found in most ketchups)
Garlic powder to taste
Onion powder to taste
Black Pepper to taste
Dill (fresh, if you have it)
Ground Allspice to taste (a combo of nutmeg and cinnamon works just as well or better if you don’t have any allspice around)
A TOUCH of ground cloves (can be overpowering, I literally just put a tap of it in, leave this out altogether, if using allspice, which I think has cloves in it)
(EDIT FROM CAVEMAN OF THE FUTURE: You can really never have enough spices in your ketchup. Experiment, throw in some basil, cilantro, celery seed, naturally fermented salt-free sauerkraut, fresh & dry herbs, assorted spices, etc, it’ll only get better)
I simmer while making it (this helps melt the honey as well), and once I have the taste just right, I let it simmer for another 5 minutes or so, then turn off the heat and let it cool. Then I transfer it to a mason jar type of thingy (told you I wasn’t a chef), and put it in the fridge. (EDIT FROM THE FUTURE: I just mix it all up raw without cooking it now)
This also lasts a LONG time! But it’s so freakin’ good, you will find things to eat it with quickly. It is the best ketchup I have ever had because it is the freshest by far (and probably the only homemade ketchup I’ve ever had). Tell me, does this look like great ketchup or what?
