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Roasted Pepper & Jalapeno Ketchup

Another cracking recipe, this makes us think of evening barbecues and long summer nights, but with the warming power of chillies, it is good at any time of year. 

Roasting the peppers first gives a fantastic smoky flavour.



Ingredients 

  • 1kg red peppers - any will do. We tend to use Big Red or RedSkin
  • 4 large tomatoes
  • 4 Red Jalapeno chillies 
  • 250g Shallots
  • 50g Granulated Sugar
  • 300ml red wine vinegar + 25ml red wine vinegar (measure separately)
  • Sprig of Thyme  &  Parsley
  • 1 Bay leaf
  • 600ml water
  • 1 teaspoon salt
  • 1 apple
  • 1 teaspoon black peppercorns
  • 1 teaspoon arrowroot

Pretty straightforward to make : 

1) Roast the peppers and halved tomatoes on a baking tray and grill for about 10 minutes, turning regularly until the skins have blackened. Leave for 5 minutes.
2) Put the peppers and tomatoes in a plastic bag and leave for 10 minutes. This enables the skins to be easily removed.
3) Chop the cooled peppers and put in a large pan.
4) Peel the shallots, chop and add to pan.  Chop and decore the apple. Dice the chillies (wear gloves for this bit!). 
5) In a square of muslin add the parsley, thyme, bayleaf and peppercorns. Tie and add to pan.
6) Add the water and bring to the boil.  
7) Reduce the heat and simmer for 30 minutes. Leave to cool and then remove the herb bag.
8) Blend the mixture and then press through a sieve into a clean pan. Add the main vinegar, sugar and salt and bring to the boil stirring until sugar has dissolved. Simmer for 30 minutes. 
9) Mix the arrowroot with the 2 remaining vinegar and then stir this into the pan. Simmer for a further 5 minutes.
10) Pour the ketchup into sterilised bottles, seal and label. Keep for 2 weeks before consumption to allow flavours to mature.


Brilliant with kebabs, burgers or any bbq based dish.  Refridgerate sauce once opened.