Best 6 Roasted Red Pepper Ketchup Recipes

**Roasted Red Pepper Ketchup: A Culinary Journey of Sweet, Savory, and Tangy Flavors**

Indulge in a culinary adventure with our collection of roasted red pepper ketchup recipes, where ordinary tomatoes take a backseat, and roasted red peppers step into the spotlight. These vibrant condiments elevate your taste buds with a symphony of sweet, savory, and tangy notes, adding a burst of flavor to your favorite dishes.

From the classic roasted red pepper ketchup, a staple in any condiment collection, to the smoky chipotle roasted red pepper ketchup, infusing a hint of heat, these recipes offer a range of options to satisfy every palate. Elevate your burgers, fries, and sandwiches with our sun-dried tomato roasted red pepper ketchup, a delightful twist on the traditional recipe.

For those seeking a vegan alternative, our roasted red pepper ketchup shines, delivering the same rich flavor profile without compromising on taste. And for a unique twist, try our roasted red pepper ketchup with roasted garlic, where the aromatic flavors of roasted garlic harmonize perfectly with the sweetness of roasted red peppers.

With step-by-step instructions and detailed ingredient lists, these recipes cater to home chefs of all levels, ensuring a successful culinary experience. Embark on this flavor-filled journey and transform your meals into extraordinary culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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 PEPPERS

Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

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.

Tips:

Choose ripe, flavorful red peppers for the best results.
Roast the peppers until they are slightly charred and tender, but not mushy.
Peel and seed the peppers before pureeing them.
Use a food processor or blender to puree the peppers until they are smooth.
Add vinegar, sugar, and spices to taste.
Simmer the ketchup for about 30 minutes, or until it has thickened to the desired consistency.
Can or bottle the ketchup for later use.

Conclusion:

Roasted red pepper ketchup is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to use up leftover roasted red peppers, and it is also a healthier alternative to traditional ketchup. With its sweet, smoky, and tangy flavor, roasted red pepper ketchup is sure to please everyone at your table.