Prep Time: 5 minutes
Cook Time: 20 minutes (+ cooling and canning)
Six-ounce can of tomato paste
1/4 cup of honey -- use agave to make it vegan
1/4 cup of white wine vinegar -- the original recipe called for 1/2 cup but that was much too strong
1/4 cup of water
One (1) teaspoon of sugar
One (1) teaspoon of sriracha
One (1) teaspoon of salt
1/4 teaspoon of onion powder
1/8 teaspoon of garlic powder
1/8 teaspoon of cayenne pepper
Mix all ingredients in a small saucepan.
Whisk until completely smooth.
Let simmer for 20 minutes.
Remove from heat and let cool. I placed my saucepan in the fridge to quicken the process.
You can either water-bath can the ketchup to make it last longer (directions here) or spoon it into a jar to use within the next three weeks.