Spicy Ketchup

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.