Ketchup, Guajillo ChiliKetchup, Guajillo Chili
From Vegan Recipe Book: How Mary and Frank and Friends Eat

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


Ketchup, Guajillo Chili
1-1/2 cups Water
1/2 cup Vinegar, distilled
2 tbsp. Soy Sauce or Bragg Aminos
1 Guajillo Chili Pepper
2 - 6-oz. cans Tomato Paste
2 tbsp. Oregano, dried leaves
1/8 to 1/4 tsp. Stevia Extract, powder

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Ketchup, guajillo chili is a low calorie, moderately spicy, vegan ketchup 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 guajillo 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

Utensils and Equipment Information

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!