Put everything into a large container. This recipe is too large for my emulsion blender’s container, so I use a large mason jar. If you don’t have an emulsion blender, you can mix this in a blender.

Put emulsion blender all the way into container so that bottom of blender is resting on the bottom of the container. Turn on and blend for 30-60 seconds, moving blender up and down until fully blended.

Put ketchup in a glass container and put a lid on it. If using whey, let it sit on the counter for 3 days to ferment (and help develop flavors), then place in the refrigerator. If not using whey, put ketchup directly into the refrigerator. This can be used immediately if needed.