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Piquillo Pepper Ketchup


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.


* Yields 1 cup

1 tablespoon olive oil
1/4 cup onion, finely chopped
1/2 lb. plum tomatoes, peeled, seeded and chopped
6 ounces jarred piquillo peppers, chopped
2 tablespoons white wine vinegar
1 teaspoon honey
1 garlic clove, finely chopped
1/2 teaspoon fresh thyme leaves
Kosher salt & freshly ground black pepper


    • In a saucepan, heat 1/2 tablespoon of the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.

    • Add the tomatoes, peppers, vinegar, honey, garlic and thyme. Season with salt and pepper to taste.

    • Simmer, uncovered until very thick, about 15 minutes, stirring frequently.

    • In a food processor, puree until smooth and adjust the seasoning as needed.

    • Transfer to a container and stir in the remaining 1/2 tablespoon olive oil.


            Tips & Tricks

            • Store the ketchup in an airtight container in the refrigerator.


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