Roasted Red Pepper Ketchup
This vibrant, homemade roasted red pepper ketchup offers a fresh and flavorful alternative to store-bought varieties. Made with sweet red bell peppers, tangy apple cider vinegar, and dates for natural sweetness, it's perfect with roasted potatoes, fries, or your favorite veggie burgers.
Price per Serving
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Line a baking sheet with parchment paper and place whole uncut, unseeded bell pepper (1 red) on it. Bake for 20-25 minutes, until pepper is browning, flipping once halfway.
- 3
Remove and let cool. When cool enough to handle, cut open, discard seeds and stem. Set flesh aside.
- 4
Combine roasted red pepper flesh (0.5 cup) with tomato paste (1 can), apple cider vinegar (0.5 cup), dates (3 medjool), agave syrup (0.25 cup), salt (0.5 tsp), garlic powder (0.25 tsp), and water (0.25 cup) in a food processor. Process for 1 minute or until completely creamy, adding water and scraping down sides as needed.
- 5
Stores well in fridge for 1-2 weeks. Serve with roasted potatoes, french fries, onion rings or on your favorite veggie burger. Enjoy!
Nutrition Facts
Per portion
Macronutrients
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