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Red Bell Pepper Ketchup




Source of Recipe


Roaring Fork


List of Ingredients




1 Tbsp. corn oil
2 Tbsp. carrots, finely diced
2 Tbsp. yellow corn, finely chopped
1 Tbsp. jalapeño, finely chopped
1 Tbsp. garlic, minced
1-1/2 cups roasted red bell pepper puree
1/4 cup malt vinegar
2 Tbsp. brown sugar
1 Tbsp. molasses
1 Tbsp. honey
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. cayenne pepper
1 tsp. ground cloves
Kosher salt and fresh black pepper to taste

Recipe



Heat corn oil in a heavy pan over moderately high heat; sauté the carrot, onion, jalapeño and garlic until tender. Add remaining ingredients except salt and pepper and simmer for 30 to 35 minutes. Allow to cool to room temperature. Puree in a blender until smooth. Season to taste and chill in the refrigerator. Use on beef, chicken or turkey. This ketchup will last up to one week if stored covered in the refrigerator.