Spicy Ketchup

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 1/3 cups
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Puree the peppers and ketchup in a blender until smooth.
  3. Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  4. Keep in an airtight container in the refrigerator for up to 2 weeks.
12m Easy 99%
CLASS
Emily Weinberger

Spicy Vegan Sloppy Joes

16m Easy 97%
CLASS
32m Intermediate 97%
CLASS
Michael Symon

Spicy Potato Gratin

36m Easy 99%
CLASS

2m Easy 95%
CLASS
Samantha Seneviratne

Spicy Gingerbread Cookies

14m Easy 99%
CLASS
23m Easy 95%
CLASS