Roasted Red Pepper Ketchup: A Bold Twist on the Classic Condiment
A bold, charred sweetness transforms everyday condiments into gourmet accompaniments.
Roasted Red Pepper Ketchup: A New Kind of Classic
If you’ve ever wished for a ketchup that offers more depth than the grocery store standard, roasted red pepper ketchup is your answer. Infusing the mellow sweetness and smokiness of roasted red peppers into the familiar tang of classic ketchup, this recipe yields a condiment that’s as versatile as it is flavorful. Whether used as a dip, spread, or sauce, it brings richness and complexity to burgers, fries, eggs, and even grilled vegetables.
Why Make Roasted Red Pepper Ketchup?
While ketchup is a staple on many tables, its standard flavor profile can sometimes feel one-dimensional. By incorporating roasted red peppers, you unlock:
- Smokiness: Roasting brings a subtle smoke and char.
- Sweetness: Red peppers add a natural, nuanced sweetness.
- Complexity: With spices and aromatics, every spoonful surprises.
- Customization: Adjust spice, sugar, or salt to your preference.
This ketchup isn’t just for fries. Try it with grilled meats, roasted potatoes, breakfast sandwiches, or as a secret ingredient in sauces.
Choosing and Preparing the Peppers
The foundation of this recipe is the roasted red pepper—use homemade or store-bought for convenience. To roast at home:
- Over gas flame: Char whole red bell peppers directly over a gas burner, turning with tongs, until the skin is blackened on all sides (about 10 minutes).
- Broiler/oven: Place peppers on a foil-lined baking sheet under the broiler, rotating to evenly char every side.
- After charring: Place peppers in a bowl and cover with plastic wrap to steam for 10-15 minutes. Then, peel the skin, remove seeds and stems.
Store-bought roasted red peppers packed in water or oil are a quick alternative—simply drain before use.
Core Ingredients
| Ingredient | Role in Ketchup |
|---|---|
| Roasted Red Bell Peppers | Base flavor, sweetness, smokiness |
| Tomato Paste | Body, umami richness |
| White Vinegar | Essential tang and acidity |
| Sugar | Balances acidity and intensifies flavor |
| Spices (Onion, Garlic, Allspice, Clove, Chili Powder, Cayenne, Cinnamon) | Complexity and subtle heat |
| Salt | Enhances overall taste |
Step-by-Step Recipe: Roasted Red Pepper Ketchup
Ingredients
- 2 (12-ounce) jars roasted red bell peppers (or about 2-3 large home-roasted peppers), drained
- 8 ounces tomato paste
- 1/2 cup white vinegar
- 1/4 cup + 2 tablespoons water (adjust for desired consistency)
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cloves
- 1 dash cinnamon
Instructions
- Prepare the Peppers: Dice the roasted peppers or blend them in a food processor to your preferred consistency; leave slightly chunky or completely smooth as desired.
- Combine Ingredients: In a medium saucepan, combine roasted peppers, tomato paste, vinegar, water, sugar, salt, and all spices.
- Simmer: Place saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Cover, reduce heat to low, and cook for 20–25 minutes, stirring occasionally to prevent sticking.
- Cool and Store: Remove from heat. Let cool slightly before transferring to an airtight jar or container. Refrigerate until completely cool and ready to serve.
The ketchup thickens further as it cools; adjust water for your ideal texture.
Tips, Variations, and Customization
- Texture preferences: Chunky for rustic dipping or smooth for classic squeezability.
- Spice level: Adjust cayenne and chili powder for more or less heat.
Omit for an extra mild version (kid-friendly), or double for a real kick. - Sweetness: Increase sugar for sweeter ketchup; try brown sugar for complexity.
- Acidity: Try apple cider vinegar for a fruitier tang.
- Extra umami: Add a dash of Worcestershire sauce or smoked paprika.
- Make it smoky: Substitute part of the roasted red peppers with fire-roasted or grilled varieties.
Serving Suggestions
This ketchup’s smoky, savory complexity makes it a star at any meal:
- French fries and sweet potato fries
- Burgers, hot dogs, or veggie burgers
- Breakfast potatoes or hash browns
- Grilled chicken, steak, or mushrooms
- Egg dishes: Scrambled, fried eggs, or omelets
- Sandwiches and panini as a spread
- Pasta and grain bowls
What others are reading
Think beyond the basics: it can even be whisked into dressings or enjoyed stirred into sauces for extra depth.
Storage and Shelf Life
- Refrigerate: Store ketchup in a tightly sealed jar or container. It keeps up to 2-3 weeks in the refrigerator.
- Freeze for later: Spoon portions into freezer-safe containers for long-term storage (up to 3 months). Defrost in the fridge before using.
- Batch size: This recipe yields about 2 cups—easily doubled for parties or big batch meal prep.
Nutritional Highlights
- Low in calories: About 15-20 calories per tablespoon.
- Zero fat: Made without oil or butter.
- Contains fiber from peppers and tomato paste.
- Lower in sugar than many store-bought brands.
- Gluten-free and vegan: Suitable for nearly all diets.
Frequently Asked Questions (FAQs)
Q: Is roasted red pepper ketchup spicy?
A: The ketchup features mild warmth from cayenne and chili powder, but it’s not overwhelmingly hot. For more heat, increase the spices; for extra mild, leave them out.
Q: Can I use fresh bell peppers instead of roasted?
A: Roasting brings out the sweetness and depth of red peppers. Using fresh sautéed peppers won’t produce the same flavor, but you can try roasting them yourself for best results.
Q: Does homemade ketchup need to be refrigerated?
A: Yes, keep homemade ketchup in the fridge for freshness and food safety. Use within 2–3 weeks.
Q: Can I can or preserve this ketchup?
A: This recipe is for refrigerator storage. For long-term canning, follow tested canning safety guidelines and recipes approved for home preservation.
Q: What if my ketchup turns out too thick or too thin?
A: If too thick, whisk in water a tablespoon at a time until desired consistency is reached. If too thin, simmer uncovered until thickened.
Conclusion: Why Roasted Red Pepper Ketchup Stands Out
Homemade roasted red pepper ketchup is the condiment upgrade you didn’t know you needed. Its smoky, savory-sweet flavor, smooth texture, and customizable heat level make it stand out from anything you can buy in a bottle. With only a few pantry staples and a blender, you can create a gourmet sauce perfect for sharing and gifting—or just keeping all to yourself. Whether offering bold dips for fries, bright flavor on burgers, or a special twist to home-cooked dishes, this recipe proves that even the most everyday condiment has room for innovation.
References
Similar Articles
Read full bio of Sneha Tete
