KETCHUP

2 cans tomato puree (I prefer salt-free versions so that I can add my own salt to taste) 1/2 tsp dry mustard 1/2 tsp salt (Use good salt! See bottom of page) 1/4 onion powder 1/8 tsp garlic powder 2 tablespoons ACV (apple cider vinegar) Stevia to taste (start with 1/8 tsp) DIRECTIONS Mix all ingredients in a medium saucepan (I don't want to sound neurotic, but I really hope you aren't still using non-stick cookware!) over a medium heat until it bubbles, stirring frequently. Reduce heat to low and place lid, slightly askew, on pan. Cook and stir occasionally for 20-30 minutes or until thickened as desired. Allow to cool. Pour into a glass jar or a clean empty ketchup bottle. Freezes nicely, too!