Homemade Ketchup with Honey (No Cook)

Add 6 ounces tomato paste, 1/4 cup honey, 1/4 cup white wine vinegar, 1/4 cup water, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/8 teaspoon allspice, and a dash of black pepper to a medium bowl. Whisk until completely smooth.
Taste the ketchup and adjust as needed. Add a little more honey for sweetness, vinegar for tang, or water one tablespoon at a time if you prefer a thinner consistency.
Use immediately, or refrigerate for 20 to 30 minutes to let the flavors settle and the texture thicken slightly. Stir once more before serving.

Let it rest first: The ketchup thickens as it chills, so I always wait before adding more liquid.

Choose a mild honey: Light honeys keep the flavor classic. Strong or dark honeys can take over fast.

Blend for smoothness: A small blender makes it extra smooth and closer to store-bought texture, especially for kids.

Taste after it settles: The vinegar mellows after a few minutes, which usually changes how much adjusting it needs.

Thin slowly: If you want a pourable or squeeze-bottle texture, add water a tablespoon at a time.

Did you make this recipe?Please let me know in the comments below how it turned out :)