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    Pepper ketchup

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    Pepper ketchup

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 25 minutes + cooling
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 35 minutes + cooling

    Makes: 300ml


    2 x packs 3 sweet peppers
    2 tbsp olive oil
    1 red onion, finely chopped
    1 bay leaf
    2 cloves garlic, thinly sliced
    ¼ tsp English mustard powder
    ¼ tsp ground black pepper
    ¹⁄8 tsp ground cloves
    ¹⁄8 tsp ground allspice
    ¼ tsp ground coriander
    ¼ tsp ground cumin
    ¹⁄8 tsp ground cinnamon
    400g can plum tomatoes
    100ml red wine vinegar
    50g light muscovado sugar 


    1. Preheat the grill to high. Line an oven tray with foil and grill the peppers for 30 minutes, turning occasionally until blackened all over. Transfer to a bowl, cover with a plate and set aside for 20 minutes. Once cool enough to handle, peel and discard the stalks and seeds. Roughly chop the flesh.

    2. Meanwhile, warm the olive oil in a saucepan and add the onion and bay leaf. Sweat over a low heat for 8-10 minutes until soft. Add the garlic and cook for 3-4 minutes. Add the spices, cook for 30 seconds or so, stirring often. Add the peppers and tomatoes, plus half a can of water, the vinegar and sugar, and season with salt.

    3. Bring the mixture to a boil, then simmer for 25 minutes, partially covered, until thickened slightly. Remove the bay leaf. Transfer the mixture to a sieve over another saucepan, push the mixture through and discard the pulp.

    4. Bubble the smooth pepper mixture for 15-20 minutes until it has reduced and thickened to about the same consistency as tomato ketchup (it will thicken more once cooled). Pour the ketchup into a sterile bottle or jar and allow to cool. Seal and store in the fridge for up to 2 weeks.

    Cook’s tip Sterilise your bottles or jars by washing them thoroughly in hot soapy water, before placing in a preheated 170°C, gas mark 3 oven for 10 minutes.

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