Piquillo Pepper Ketchup

Name: Piquillo Pepper Ketchup
Yield: About 2 cups
Ingredients: 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

Healthy Vegan Vegetarian Condiments Summer White Wine Vinegar

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About 2 cups

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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

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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

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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.

from: Burger Bar By Hubert Keller with Penelope Wisner

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Instructions

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.
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

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