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.

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