Preparation

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.

Enjoy!