Piquillo Pepper Ketchup Recipe

1. 1

   In a saucepan, heat 1 tablespoon of the olive oil over medium heat.

2. 2

   Add the onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the tomatoes, peppers, 1/4 cup of vinegar, 2 teaspoons of honey, garlic, thyme, and salt and pepper to taste.

4. 4

   Bring to a simmer and cook, uncovered, until the mixture is very thick, about 15 minutes, stirring frequently so the ketchup does not scorch.

5. 5

   Transfer the mixture to a blender or food processor and puree until smooth.

6. 6

   Taste for seasoning and adjust with salt, pepper, honey, and vinegar as needed.

7. 7

   The ketchup should have a good balance of sweet and tart.

8. 8

   Pour the ketchup into a container and stir in the remaining 1 tablespoon olive oil.

9. 9

   Cover and set aside at room temperature until needed.

10. 10

    The ketchup keeps, refrigerated, for up to a week.

11. 11

    It may also be frozen for up to 4 months

* Per serving · 4 servings · Values may vary.

No additional tips available.