Spicy Ketchup
This homemade ketchup delivers a deeper, fresher flavor than bottled versions and without the added sugars. Tomatoes are blended with dates for natural sweetness, apple cider vinegar for tang, and a touch of cayenne for gentle heat. The result is hormone-friendly rich and flavorful with a light kick. Serve it anywhere a good ketchup belongs.
Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here
Ingredients
(see printable recipe card below for exact measurements)
MAKES 1 CUP (4 servings) | Start to finish: 20 minutes
1 tbsp (15 ml) olive oil
½ cup (38 g) chopped onion
1 can (425 g / 15 oz) tomatoes, drained
1 pitted date (about 8 g)
1 tbsp (15 g) tomato paste
¼ tsp (0.5 g) ground cinnamon
¼ tsp (0.5 g) yellow mustard
½ tsp (3 g) salt
¼ cup (59 ml) apple cider vinegar
¼ tsp chipotle pepper powder
How To Make This
In a large saucepan over medium heat, heat the oil. Add the onion and cook 5 minutes. Add tomatoes, date and tomato paste. Cover and cook, stirring occasionally to prevent scorching, 15 minutes.
Turn off the heat and move the saucepan off the burner. Stir in the cinnamon, mustard, salt, vinegar and cayenne; let cool.
Using either a countertop blender or immersion blender, puree the mixture until smooth.
Storage
Store in a glass container with a lid (it will stain plastic) and refrigerate for up to 2 weeks. Shake or stir before using as contents could separate.
Real Talk:
This homemade ketchup replaces commercial sugar with a single date, uses ACV as its acid base, and builds in cinnamon and mustard powder that actively support blood sugar regulation. The gap between standard store bought ketchup and this recipe, in terms of what it does to blood sugar, is worth the small effort it takes to make it at home.
Before You Go
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
Spicy Paleo Ketchup
This Spicy Paleo Ketchup has a much fresher taste than store-bought varieties and by making it yourself, you control what goes into it—nourishing ingredients like dates for sweetness, apple cider vinegar for tang and cayenne pepper for a cardio-health punch of heat.
Ingredients
- ½ cup chopped, pitted dates
- 6 ounces tomato paste
- 1 (14.5 oz) can pureed or diced tomatoes
- 2 tablespoons apple cider vinegar
- ¼ cup water
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (or more for more heat!)
Instructions
- Place all ingredients in a 2-quart (2L) or larger saucepan over medium-low heat and cook, uncovered and stirring often to prevent burning, for 15 minutes. Turn off the heat and move the pan off of the hot burner.
- Using either a countertop blender or immersion blender, puree the mixture until smooth.
- Return the ketchup mixture to the saucepan over low heat and cook, stirring occasionally to prevent burning, until thickened and bubbly, about 10 minutes. Do not let the sauce scorch, it will ruin the flavor!
- Turn off heat, remove saucepan from the heat and let cool. Once cooled, pour into mason jars and refrigerate for up to 3 weeks.
- Stir before using as contents could settle.
Notes
SERVING SIZE: 1/4 cup (recipes makes approximately 3 cups)
Nutrition Info
Calories
52Fat (grams)
1 gSat. Fat (grams)
0 gCarbs (grams)
10 gFiber (grams)
2 gSugar (grams)
7 gProtein (grams)
1 gSodium (milligrams)
158 mgVitamin D
0 µgLycopene
5826 µgCalcium
21 mgMagnesium
16 mgVitamin B12
0 µgVitamin C
6 mgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure
