Jalapeno Ketchup

Jalapeno ketchup is a low calorie spicy vegan ketchup recipe that avoids all the sugar, corn syrup, and other additives of commercial ketchups, and it’s great as a sandwich spread. 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.

Jalapeno Ketchup

Jalapeno Ketchup

Jalapeno Ketchup 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

Jalapeno Ketchup Cooking Utensils:

Knives, Inexpensive Utility
Measuring Cup, Liquid
Measuring Spoons

Jalapeno Ketchup Preparation:

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.


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

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