DIY Ketchup

2 6-ounce cans tomato paste
½–¾ c. cider vinegar
½–¾ c. water
½ tsp. sea salt
1 T. xylitol
¼ tsp. freshly ground black pepper
¼ tsp. mustard powder
1/8 tsp. ground cumin
1/8 tsp. ground nutmeg
¾–1 tsp. dried oregano
1–2 cloves of garlic very finely minced (prepare to taste)

Combine all the ingredients, but don't add all of the vinegar and water to start. Use only about ½ cup of each. Then add equal amounts of both until the consistency suits you. Store in an airtight container in the refrigerator.

If you like your ketchup a little spicier add 1/8 teaspoon each of cayenne, allspice, ground ginger, and ground cinnamon. If you want more of the sweetness of commercial ketchup use additional xylitol.

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