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Homemade Sugar-Free Ketchup
Vegan | Anti-Candida
Prep Time 5 minutes
Ingredients
- 1/4 cup tomato paste
- 1 Tablespoons filtered water more if necessary
- 1 Tablespoon raw apple cider vinegar
- 4 drops liquid stevia
- 1/4 teaspoon pink Himalayan sea salt
- Pinch black pepper
Instructions
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Combine all of the ingredients in a bowl and whisk with a fork. If texture is too thick, add more filtered water 1 Tablespoon at a time until desired texture if reached.
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Store leftover ketchup in an airtight container with a fitted lid in the fridge for 7 – 10 days.