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Lavender Ketchup

Prep Time:

10 Minutes

Cook Time:

0 Minutes


64 Servings



Cost per Serving (as plated)

About the Recipe

For those of you who don't know Justin, he really likes ketchup. In fact, he likes it so much that in the event shelves were bare at the stores he needed an emergency plan-so about five years ago he made ketchup until he mastered the recipe and it met his "exacting" specifications. This recipe is for quickly making ketchup without cooking; however it can be batched to a gallon size, or you can substitute raw tomato if your garden is producing too many, but then after blending you will need to simmer for hours to reduce the mixture. We modified his original recipe to include lavender and were pleasantly surprised. This taste is very subtle, but adds to the flavoring nicely.


  • 12oz can of tomato paste

  • 1 Cup distilled vinegar

  • 1 Cup water

  • 1/2 Cup sugar

  • 1 Tablespoon sea salt

  • 3/4 Teaspoon dried lavender buds

  • 1/2 Teaspoon onion powder

  • 1/2 Teaspoon chili powder (quality!)

  • 1/4 Teaspoon garlic powder

  • Pinch of cinnamon (very important!)


Step 1

Combine all ingredients in a blender, blend until smooth. If blender does not keep operating on high without surging add a tiny bit of water to get it to the right viscosity. 

Step 2

Once consistancy is even and there are no visible chunks, transfer to a reused ketchup container, bottle, or mason jar.

Modifications to consider: If you are sensitive or watching sodium you can dial this recipe down to 2 teaspoons from 1 tablespoon of salt with minimal change to the taste. If you prefer a heavier lavender taste move up to 1 tablespoon of dried lavender.

Note: Ketchup is tricky, dont taste test for salt content when warm or extremely cold, test at the serving temperature. Only make modifications to the seasoning content after it has sat in the refridgerator for a day-it takes a while for the flavors to blend and it can sometimes become stronger.

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