Ketchup, Ancho Chili (low calorie)

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Ketchup, Ancho Chili (low calorie)


1-1/2 cups Water
1/2 cup Vinegar, distilled
3 tbsp. Soy Sauce or Bragg Aminos
1 Ancho Chili Pepper
2 - 6-oz. cans Tomato Paste
2 tbsp. Oregano, dried leaves
1/8 to 1/4 tsp. Stevia Extract, powder
(To enlarge the photo of the ancho chili ketchup, click on the photo or link)


This is a low calorie, mildly spicy, ketchup vegan recipe that avoids all the sugar, corn syrup, and other additives of commercial ketchups.  It can be stored in the refrigerator for over a week in tightly sealed bottle.

Place the water, vinegar, and soy sauce or Bragg Aminos in the container of a high speed blender.

Add the ancho chili pepper (with stem removed), and the remaining ingredients. (Note: we suggest adding only 1/8 tsp. of stevia extract until you taste the finished ketchup; then if you want more sweetness, add another 1/8 tsp.)

Cover the container and run the blender at high speed until the ingredients are creamy smooth.  Taste it, and if you want it sweeter, add another 1/8 tsp. of stevia extract, cover, and run the blender at high speed for another 10 seconds.

Pour into a serving container or bottle.


Ingredients Information

Bragg Liquid Aminos

Oregano, Dried

Peppers, Ancho Chili

Soy Sauce

Stevia Extract Powder

Tomato Paste

Vinegar, Distilled White

Utensils and Equipment Information

Measuring Cup, Liquid

Measuring Spoons