Roasted Red Pepper Ketchup Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 29, 2018
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Photographs: Joshua Bousel
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Recipe Facts

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Active: 5 mins
Total: 5 mins
Makes: 1 1/2 cups

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Ingredients

  • 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

Directions

  1. 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.

Special equipment

Immersion or regular blender

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