Pasilla chili ketchup is a quick and easy low calorie, mildly spicy, vegan ketchup recipe that avoids all the sugar, corn syrup, and other additives of commercial ketchups. By omitting the Soy Sauce or Bragg Aminos, you can also make a low sodium ketchup. We store the ketchup in a in the refrigerator for over a week in tightly closed bottle or other container, such as the plastic tub shown in the photo.
Pasilla Chili Ketchup Ingredients:
1-1/2 cups Water
1/2 cup Vinegar, distilled
3 tbsp. Soy Sauce or Bragg Aminos (optional)
2 Pasilla Chili Peppers
2 – 6-oz. cans Tomato Paste
1/8 to 1/4 tsp. Stevia Extract, powder
2 tbsp. Oregano, dried leaves
Pasilla Chili Ketchup Cooking Utensils:
We begin by placing the water, vinegar, and soy sauce or Bragg Aminos in the container of a high speed blender.
Add the pasilla chili peppers (with stems 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! It great on a baked potato or as a sandwich spread.
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