- 2 red bell peppers
- 2 poblano peppers
- 2 tablespoons olive oil
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 2 teaspoons horseradish
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 8 drops hot sauce, such as Tabasco
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.
Keep in an airtight container in the refrigerator for up to 2 weeks.