+

Piquillo Pepper Ketchup

Ingredients (9)

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 pound (about 7 medium) plum tomatoes, peeled, seeded, and chopped
  • One 12-ounce jar piquillo peppers, roughly chopped (about 1 cup)
  • 1/4 cup white wine vinegar, plus more to taste
  • 2 teaspoons honey or sugar, plus more to taste
  • 2 garlic cloves, very finely chopped
  • 1 teaspoon finely chopped fresh thyme
  • Sea salt and freshly ground black pepper
Try Amazon Fresh
Nutritional Information
  • Calories113
  • Fat7.09g
  • Saturated fat1.0g
  • Trans fat
  • Carbs11.89g
  • Fiber2.55g
  • Sugar7.69g
  • Protein1.72g
  • Cholesterol
  • Sodium8.55mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Piquillo Pepper Ketchup

Roasted peppers and tomatoes make an unbeatable combination. Piquillo peppers, with their smoky, sweet piquancy, have a unique and irresistible flavor. Piquillos, a trademark ingredient of Spanish cooking, are a variety of sweet red pepper that is roasted over oak fires and hand peeled. They can be found, jarred, in specialty food shops. Keeping a jar of these delicious peppers on your pantry shelf is a good habit to fall into.

Build your own: You can substitute roasted sweet bell peppers, but the ketchup will not have quite the same wonderful, aromatic flavor.

Get The Cookbook

Burger Bar

Build Your Own Ultimate Burgers

Save
Buy Now

Instructions

  1. 1In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the tomatoes, peppers, 1/4 cup of vinegar, 2 teaspoons of honey, garlic, thyme, and salt and pepper to taste. Bring to a simmer and cook, uncovered, until the mixture is very thick, about 15 minutes, stirring frequently so the ketchup does not scorch.
  2. 2Transfer the mixture to a blender or food processor and purée until smooth. Taste for seasoning and adjust with salt, pepper, honey, and vinegar as needed. The ketchup should have a good balance of sweet and tart. Pour the ketchup into a container and stir in the remaining 1 tablespoon olive oil. Cover and set aside at room temperature until needed. The ketchup keeps, refrigerated, for up to a week. It may also be frozen for up to 4 months
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...