This recipe appears in:10 Quick and Easy Ketchup Variations
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1 cup ketchup
- 6 tablespoons finely chopped roasted red peppers
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 2 teaspoons sherry vinegar
- 1/2 teaspoon smoked paprika
Whisk together ketchup, red peppers, garlic, vinegar, and smoked paprika in a small bowl. Puree until smooth using an immersion blender, or transferring to a regular blender. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.