Recipe courtesy of Marcus Samuelsson
Spicy Ketchup
Total:
20 min
Active:
10 min
Yield:
2 1/3 cups
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
2 1/3 cups
Level:
Easy

Ingredients

Directions

Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.

Puree the peppers and ketchup in a blender until smooth.

Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.

Keep in an airtight container in the refrigerator for up to 2 weeks.

IDEAS YOU'LL LOVE

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Chicken Fingers With Curried Ketchup

Recipe courtesy of Food Network Kitchen

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Spicy Sausage Bites

Recipe courtesy of Giada De Laurentiis

Spicy Edamame Dip

Recipe courtesy of Trisha Yearwood

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Sweet and Spicy Short Rib Tacos

Recipe courtesy of Marcela Valladolid

Turkey Burgers

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking