Spicy Ketchup

2018-03-16
  • Yield : 2 1/3 cups
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

  • 2 red bell peppers
  • 2 poblano peppers
  • 2 tablespoons olive oil
  • 1 cup ketchup
  • 1/4 cup Dijon mustard
  • 2 teaspoons horseradish
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 8 drops hot sauce, such as Tabasco

Method

Step 1

Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.

Step 2

Puree the peppers and ketchup in a blender until smooth.

Step 3

Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.

Step 4

Keep in an airtight container in the refrigerator for up to 2 weeks.

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