Ketchup, Chipotle

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

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Ketchup, Chipotle


1-1/2 cups Water
1/2 cup Vinegar, distilled
3 tbsp. Soy Sauce or Bragg Aminos
1 Chipotle 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 chipotle ketchup, click on the photo or link)


This is a low calorie 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 or container.

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

Add the chipotle 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.


We also use this chipotle ketchup as a topping for a baked potato.

Ingredients Information

Bragg Liquid Aminos

Oregano, Dried

Peppers, Chipotle

Soy Sauce

Stevia Extract Powder

Tomato Paste

Vinegar, Distilled White

Utensils and Equipment Information

Measuring Cup, Liquid

Measuring Spoons