If you’re avoiding or are allergic to corn, then you already know that store-bought Ketchup is a nearly impossible find. Between HFCS and Vinegar, all the brands that I’ve seen are no-gos. I made this one this weekend and it tastes great and works in all the dishes you’d normally use ketchup. This makes a lot, so half it if you’d like!

HELPFUL TIP: Make sure to check the labels on your tomato puree, agave syrup and the spices that they don’t contain any hidden ingredients.

1 28oz can of tomato puree
2 lemons, juice only
¼ cup Agave Syrup
1 tbsp salt
½ tbsp pepper
2 tsp chili powder
2 tsp paprika
1 clove garlic
½ sweet yellow onion

I used a blender, threw it all in and let it run until everything was ketchup consistency. I loved the way this tasted, but you may want to adjust the spices amounts to your own palette.