Ingredients for Piquillo Pepper Ketchup
- 1 tablespoon olive oil
- Yellow Onion
- Plum Tomato
- Piquillo Peppers
- White Wine Vinegar
- 2 tablespoons honey
- Garlic Clove
- Fresh Thyme
- Kosher Salt & Freshly Ground Black Pepper
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How to Make Piquillo Pepper Ketchup
- Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 cups chopped tomatoes, 1 cup roasted piquillo peppers (drained), 1/4 cup red wine vinegar, 2 tablespoons honey, 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, salt, and freshly ground black pepper to taste.
- Bring to a simmer, uncovered, and cook until the mixture has thickened considerably, about 15-20 minutes, stirring frequently.
- Carefully transfer the mixture to a food processor or blender and puree until completely smooth.
- Return the ketchup to the saucepan. Stir in 1 tablespoon olive oil and adjust seasoning (salt and pepper) as needed.
- Transfer the ketchup to a clean, airtight container. Refrigerate for at least 2 hours to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
53g
Fat
9g
Carbs
6g
