THE Caveman Ketchup Recipe
It occurred to me yesterday after sharing my ketchup video with someone that I never posted the exact recipe featured in the above video. Usually the way my blog has worked is I post the first decent (and edible) recipe I came across, and then as I experiment I post the newer and more improved recipes. Finally, when I stumble upon a recipe that I think is REALLY good, I stop trying to improve on it and post it as the quintessential paleo recipe for that item. That’s why there were seven bread recipes on my RECIPES PAGE, until I finally stopped experimenting when I found my latest and best bread recipe.
So it was with my Caveman Ketchup. I first posted about it extremely early in my blog (I think it was my third post ever!). Then about 15 months after that I posted a new and improved ketchup recipe. Finally about a year after that, I posted the video of the quintessential paleo ketchup recipe. Although it’s very similar to the earlier recipes, I tweaked it here and there to make it that much better.
But, as I said, I only made the video, I never posted the recipe for people to follow along with and make at home. So here you go, you lazy bastards! Enjoy this amazing tasting paleo ketchup recipe. It lasts for a few months in the fridge, but I like to freeze it, and thaw it out anytime I want to enjoy some Caveman Ketchup, then I pop it back in the freezer again until next time. It lasts a loooong time!
Caveman Ketchup
(all ingredients, all organic, all the time)
1 small 7 oz. glass jar of tomato paste (make sure it’s organic, no additives like salt, and in GLASS, so you’re not leaching toxins from cans or tubes. My favorite brand is bionaturae, available at Whole Foods)
Lemon Juice
Lime Juice
Honey
Garlic Granules
Onion Granules
Black Pepper
Dill
Cinnamon
Allspice (if you don’t have allspice, use a combo of nutmeg and a TOUCH of cloves)
Mustard Powder
Parsley
Sage
Rosemary
Thyme
Paprika
Celery Seed
Oregano
Coriander
More Spices! (The above spices are the basics I use, but you can really never have enough spices in your ketchup. Experiment, throw in some basil, cilantro, turmeric, etc, it’ll only get better. And if you have fresh herbs, use those instead of the dry stuff, it’ll really kick it up a huge notch!)
Mix 1 part lemon juice to ½ part lime juice into the tomato paste (see the video for tips), a little at a time.
Melt your honey in a little bit of hot water, and after adding in a little of the citrus mixture, add in a little of the honey mixture. You’re looking for a balance, trying to make it taste not too sour or too sweet, or you can just cater it to your personal taste. At the same time, you’re trying not to make it too thin, so you have a great thick ketchup, which is why you add in only a little at a time, until it’s the right taste and consistency.
Once it tastes right, and is thick enough, add in your spices. Again, fresh herbs will taste better, so use ‘em if you got ‘em! After all your spices are in, stir it up and taste. Think about what it needs. A little more garlic flavor? A little more onion flavor? More dill? Etc. Keep adding until it fits your personal flavor profile. Once you think it tastes great, enjoy it on grass-fed burgers, pasture-raised eggs, and whatever else you enjoy ketchup on! Lasts a long time in the fridge, and even longer in the freezer. And it freezes, thaws, and refreezes over and over again without losing flavor! Ugga-Bugga!