Ancho chili ketchup is a low calorie, mildly spicy, vegan recipe that avoids all the sugar, corn syrup, and other additives of commercial ketchups. It takes only about 15 minutes to prepare and leftovers can be stored in the refrigerator for over a week in a tightly sealed bottle or other container.
Ancho Chili Ketchup (low calorie) Cooking Utensils:
Ancho Chili Ketchup (low calorie) Preparation:
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.
Serve and Enjoy!
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