Prep 5 mins
Cook 15 mins
This recipe is adapted from Hubert Keller's Burger Bar cookbook. I never had a piquillo pepper before. They taste like an Italian roasted red pepper, but with more tang. I like the idea of making homemade ketchup so I can control the amount of sugar and salt used in the recipe. I topped a homemade veggie burger with the finished product.
- 1 tablespoon olive oil
- 1⁄4 cup yellow onion, finely chopped
- 1⁄2 lb plum tomato, peeled, seeded and chopped
- 6 ounces piquillo peppers, jarred, chopped
- 1⁄8 cup white wine vinegar
- 1 teaspoon honey
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon fresh thyme, chopped
- kosher salt & freshly ground black pepper
- In a saucepan, heat 1/2 tablespoon of the olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
- Add the tomatoes, peppers, vinegar, honey, garlic, thyme and salt and pepper to taste.
- Simmer, uncovered until very thick, about 15 minutes, stirring frequently.
- In a food processor, puree until smooth and adjust seasoning as needed.
- Transfer to a container and stir in the remaining ½ tablespoon olive oil.
Made for PAC 2010. Very tasty ketchup. I couldn't find piquillo peppers so I used roasted red peppers. Will make again. Thanks for sharing.