If you are trying to eat a clean healthy whole food plant based diet you become a proficient label reader. That is when you notice that condiments are full of sugar and salt. Now you start looking for recipes to make your own condiments. So when your on line friend posts a ketchup recipe that she is touting as being really tasty with out said sugar and salt you can’t wait to try it. When you make it and taste it you know your search is over. This ketchup recipe is delicious. So get out the air fryer and fry up a big batch of no oil fries because you now have an amazing ketchup for dipping! Watch the video to see how easy it is to make homemade ketchup and BBQ Sauce!
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It’s always a good idea to assemble all the ingredients you will need for a recipe before you start to make it.
It is important for this recipe to use a sweeter low acidity balsamic vinegar like the Napa Valley Naturals Grand Reserve. It is just 4% acidity and it is thick and syrupy. I buy it at Whole Foods Market or Sprouts Farmer’s Market. You can purchase it directly from the company or on Amazon. Check out my Amazon Affiliate Recommendation Page for items like this and lots of my other favorite gadgets! When you purchase from my affiliate links you help support my work here without any extra cost to you. Thank you for your support! If you don’t have a vinegar like this you could try using a couple dates, date paste or a little Date Lady Date Syrup.
The small Ball Jelly Jars work well for homemade condiments like this. I prefer the Plastic Reusable Storage Caps to the metal rings and lids that are actually used for canning. These can be purchased on my Amazon Affiliate Recommendation Page or from Target or stores that carry houseware items.
The Dissolvable Labels are perfect for all of your homemade condiments and for labeling items for the freezer. I like to date them as well, as it gives me an idea of how long it takes us to use up the condiments I make. The date is also helpful for the freezer so you can be sure to rotate your inventory and use the oldest items first. The labels really do dissolve in water so clean up is super easy.
The Ketchup and BBQ Sauce recipes are perfect for making these delicious BBQ Lentil Muffins. These are one of my favorite things to make and they freeze well too. You can make a double batch – eat some now and freeze the rest. Once frozen you can take out just enough for one meal and have dinner on the table in minutes!
Since we are talking about all things BBQ flavored I have to share another favorite recipe that is a crowd pleaser! This recipe uses the BBQ Sauce version of the ketchup recipe. Serve these to everyone – yes even your meat loving family and friends. This recipe is to live for! Made in an electric pressure cooker so it couldn’t be easier. Dump everything in and let it cook. It makes a huge batch and guess what – it freezes really well! I love, love, love it served over an oven roasted Japanese Sweet Potato on a bed of fresh baby spinach. Get the recipe for BBQ Lentils here.
Ketchup – No Salt – No Sugar – No – Oil
6 oz can salt free tomato paste
6 tablespoons reduced balsamic vinegar *(like Napa Valley Naturals Grand Reserve only 4% acidity and it’s sweet)
2 tablespoons lemon juice
1 teaspoon onion granules
1/4 teaspoon Allspice
Put all ingredients in a small blender container or a small food processor and process until smooth. If you don’t have a small container you might need to double the recipe in order to process it properly. If it’s too thick for you – thin it with a little water. Scrape it into clean glass jars with lids. Store in the fridge.
*If you don’t have access to a sweet low acidity vinegar you might need to add a date or some date paste or date syrup to cut the acidity.
For Jalapeno add a little fresh jalapeno or 1/8 – 1/4 Jalapeno powder
For BBQ Sauce add 1 teaspoon liquid smoke
For smoky flavor add 1/2 teaspoon smoked paprika
For Chipotle ketchup add 1/4 teaspoon ground chipotle chili powder, 1/4 teaspoon garlic powder & 1/2 teaspoon ground cumin.
Recipe developed by Mairead Reddy and shared with permission.
Another great video, Tami! I love making my own ketchup too, and I’m on a “chipotle” kick: I add chipotle powder to every batch. It packs a nice punch! I bought the measuring spoons from your link, and I really like them – they fit in my spice jars when my old round ones wouldn’t. 🙂
We are so much alike – I love chipotle powder too! I love the measuring spoons and wonder how we got along with out them all these years. I give a lot of them as gifts – they are so amazing. I am going to miss seeing you so much since we aren’t going to Vegas. I hope at some point when you all are together someone with an Apple phone can facetime me. Hugs to you. Tami
This looks so good – have you ever made a large quantity and actually canned your results?
Hello! I have a question about the balsamic you use. I was looking for it in Whole Foods and I found the one you use. However, it says it is balsamic vinegar not reduced balsamic vinegar. Can you educate me? I thought they were two different things.
The Napa Valley Natursls is the Grand Reserve and it’s only 4% acidity. It says on the back that’s it’s a thick and syrupy balsamic – or something like that. They also have a regular balsamic that isn’t low Vaud and syrupy so be sure it’s the Grand Reserve Hope this helps. Happy Cooking! Tami
Hi there, could you please tell me what type of blender and model you used in this recipe. Would you recommend it.
It is from the Vitamix Venturist series sold throu Costco that is a couple of years old now. A more current model would be from the A2300 ar a2500 series at this time.
This one is on sale on our affiliate page at the moment. https://amzn.to/2NiiScn.
You would would also need to look at the small continer attachments sold separately, they came bundeled out Costco one.