Ketchup, Jalapeno

From all-creatures.org
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, Jalapeno

Ingredients

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

Preparation

This is a low calorie spicy ketchup vegan recipe that avoids all the sugar, corn syrup, and other additives of commercial ketchups.  For less "heat" use a green jalapeno pepper, and for more "heat" use a red jalapeno pepper. 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 jalapeno 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!

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

Ingredients Information


Bragg Liquid Aminos

Oregano, Dried

Pepper, Jalapeno

Soy Sauce

Stevia Extract Powder

Tomato Paste

Vinegar, Distilled White

Utensils and Equipment Information


Measuring Cup, Liquid

Measuring Spoons

Vita-Mix