Name: Roasted Red Pepper Ketchup Recipe
Total time: 140 min
Yield: 7
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This ketchup is made with roasted red peppers and cooking apples. It is fruity and tangy with a hint of heat from the chillies. We've got recipes from woman's weekly to try. 

How to make Roasted Red Pepper Ketchup Recipe

Good to Know

Crawler

British

<p>This ketchup is made with roasted red peppers and cooking apples. It is fruity and tangy with a hint of heat from the chillies. We've got recipes from woman's weekly to try. </p>

Vegetarian

Large red peppers,  quartered and deseeded

Red wine vinegar

Onions,  peeled and chopped

Cooking apple,  peeled,  cored and roughly chopped

Red chillies,  deseeded and chopped

Bay leaf

Sprig of thyme

Level granulated sugar

Salt and freshly ground black pepper

You'll also need

Spread the red pepper quarters out on a grill pan, skin-side up, and cook them under a hot grill until the skins char. Remove peppers from the grill and place them in a freezer bag and leave them to cool. It should then be easy to peel off the skins. Discard the skins and roughly chop the pepper flesh.

step 1

Place the red pepper flesh in a large pan with the vinegar, onion, apple, chillies (add chilli seeds if you prefer a spicier ketchup), bay leaf and thyme. Pour 600ml (1 pint) water into the pan. Place it over a moderate heat and bring to the boil. Reduce the heat and simmer for 30-40 mins until the vegetables have softened.

step 2

Remove the bay leaf and thyme from the pan and then pure the vegetables, or whizz them using a stick blender. Press the mixture through a sieve and discard the pulp.

step 3

Return the pure to a clean pan and add the granulated sugar and seasoning. Bring the mixture to a simmer. Cook for 45-60 mins, over a gentle heat until the ketchup has thickened.

step 4

Remove the pan from the heat and use a funnel to fill warm bottles. Leave ketchup to cool before sealing bottles. It may be stored in a cool, dark place for up to 3 months. Once opened, keep the bottles in the fridge.

step 5

Good To Know