Roasted Red Pepper Ketchup

Roasted Red Pepper Ketchup Recipe

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Try this unique take on store-bought ketchup.


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makes 3 cups
20 Min
30 Min
Stove Top


  • 1 can(s)
    14.5 oz. can diced tomatoes with juice
  • 1 jar(s)
    7.25 jar roasted red bell peppers, drained
  • 1 c
    red onion, chopped
  • 1/2 c
    dry red wine
  • 6 Tbsp
    light brown sugar
  • 2 large
    dried ancho chillies, seeded and coarsely chopped
  • 2 Tbsp
    tomato paste
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    fennel seeds
  • 2 tsp
    garlic, chopped
  • 1 1/2 tsp
    ground cumin
  • 1
    bay leaf

How to Make Roasted Red Pepper Ketchup


  1. Combine tomatoes with juice, drained red bell peppers and the balance of ingredients in a large, heavy saucepan over high heat. Bring to a boil.
  2. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
  3. Discard bay leaf. Working in batches, puree ketchup in a blender until smooth. Season with salt and pepper.
  4. Cool slightly, then chill until cold.

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About Roasted Red Pepper Ketchup

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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