A fruity and tangy ketchup made with red peppers that’s a delicious dip for chips and is easy to make. The ketchup can be stored for three months in sealed bottles
- 4 large red peppers, quartered and deseeded
- 350ml (12fl oz) red wine vinegar
- 2 onions, peeled and chopped
- 2 cooking apple, peeled, cored and roughly chopped
- 2 red chillies, deseeded and chopped
- 1 bay leaf
- Sprig of thyme
- 8 level tablespoons granulated sugar
- Salt and freshly ground black pepper
- You'll also need:
- Sterilised bottles, with vinegar-proof seals
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.
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.
Remove the bay leaf and thyme from the pan and then purée the vegetables, or whizz them using a stick blender. Press the mixture through a sieve and discard the pulp.
Return the purée 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.
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.
Top tip for making Roasted red pepper ketchup
If you would prefer a more spicy ketchup, the add the chilli seeds to the pan with all the other vegetables.