Roasted Red Pepper Ketchup Food

ROASTED RED PEPPER KETCHUP

Roasted Red Pepper Ketchup image

Yield Makes about 3 cups

Number Of Ingredients 12

Ingredients

1 14 1/2-ounce can diced tomatoes in juice
1 7.25-ounce jar roasted red peppers, drained
1 cup chopped red onion
1/2 cup dry red wine
6 tablespoons golden brown sugar
2 large dried ancho chilies, seeded, coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seeds
2 teaspoons chopped garlic
1 1/2 teaspoons ground cumin
1 bay leaf

Steps:

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

ROASTED RED PEPPER KETCHUP

Roasted Red Pepper Ketchup image

Make and share this Roasted Red Pepper Ketchup recipe from Food.com.

Provided by DailyInspiration

Categories Sauces

Time 45m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 cup red onion, chopped
1/2 cup dry red wine
6 tablespoons light brown sugar
2 large dried ancho chiles, seeded and coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seed
2 teaspoons fresh garlic, chopped
1 1/2 teaspoons ground cumin
1 bay leaf

Steps:

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).

Nutrition Facts : Calories 251.3, Fat 1.9, SaturatedFat 0.2, Sodium 1239.4, Carbohydrate 51.3, Fiber 6.9, Sugar 33.9, Protein 4.7

ROASTED RED PEPPER KETCHUP RECIPE

Roasted Red Pepper Ketchup Recipe image

Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor.

Provided by Joshua Bousel

Categories Condiments and Sauces Condiment Sauce

Time 5m

Number Of Ingredients 5

Ingredients

1 cup ketchup
6 tablespoons finely chopped roasted red peppers
2 teaspoons freshly minced garlic (about 2 medium cloves)
2 teaspoons sherry vinegar
1/2 teaspoon smoked paprika

Steps:

Whisk together ketchup, red peppers, garlic, vinegar, and smoked paprika in a small bowl. Puree until smooth using an immersion blender, or transferring to a regular blender. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.

Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 182 mg, Sugar 4 g, Fat 0 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g

RO RO RED KETCHUP (ROASTED RED KETCHUP)

Ro Ro Red Ketchup (Roasted Red Ketchup) image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

1/2 cup jarred roasted red peppers
1 1/2 teaspoons minced fresh rosemary needles
1 cup of your favorite ketchup

Steps:

In a small food processor, process the peppers and rosemary until smooth. Mix in the ketchup and serve with hot, salty fries.

ROASTED RED PEPPER KETCHUP

Roasted Red Pepper Ketchup image

Try this unique take on store-bought ketchup.

Provided by Daily Inspiration S @DailyInspiration

Categories Other Sauces

Number Of Ingredients 12

Ingredients

1 can(s) 14.5 oz. can diced tomatoes with juice
1 jar(s) 7.25 jar roasted red bell peppers, drained
1 cup(s) red onion, chopped
1/2 cup(s) dry red wine
6 tablespoon(s) light brown sugar
2 large dried ancho chillies, seeded and coarsely chopped
2 tablespoon(s) tomato paste
2 tablespoon(s) red wine vinegar
1 tablespoon(s) fennel seeds
2 teaspoon(s) garlic, chopped
1 1/2 teaspoon(s) ground cumin
1 - bay leaf

Steps:

Combine tomatoes with juice, drained red bell peppers and the balance of ingredients in a large, heavy saucepan over high heat. Bring to a boil.
Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
Discard bay leaf. Working in batches, puree ketchup in a blender until smooth. Season with salt and pepper.
Cool slightly, then chill until cold.

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