Making ketchup is so easy and tastes so much better than store bought. Plus, you can completely control what goes into it.
I was feeling a little feisty so I added some roasted red peppers, cayenne and chili powder to a basic ketchup recipe. Even with the addition of the spices, this isn't really a spicy ketchup. Just enough heat to tickle your tastebuds at the very end. Seriously, my toddler was eating it. No sweat.
Want more spice or less? Just taste as you go with the chili powder and cayenne.
Can I tell you that my mom was eating this out of the pan? I can. And will.
Skinny Roasted Red Pepper Ketchup
Servings: 32 (2 Cups of Ketchup) • Size: 1 Tbsp. • Calories: 15.8 • Fat: 0 g • Carb: 2.7 g • Fiber: 0.4 g • Protein: 0.4 g • Sugar: 1.3 g • Sodium: 216.9 mg
2 - 12 Oz. Jars Roasted Red Bell Peppers
8 Oz. Tomato Paste
1/2 C. White Vinegar
1/4 C. + 2 Tbsp. Water
2 Tsp. Sugar
1 1/2 Tsp. Salt
1/2 Tsp. Cayenne
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Ground Allspice
1/4 Tsp. Chili Powder
1/4 Tsp. Cloves
Dash of Cinnamon
Dice up or toss the peppers into a blender or food processor until they are to your desired texture. (I left mine with some chunkier pieces, personal preference.)
Combine all ingredients in a medium pot over medium heat, stirring on occasion until it comes to a boil. Cover and reduce heat to low. Allow to simmer for 20-25 minutes, stirring on occasion.
Remove from heat and let cool before transferring to an airtight container. Place in the fridge to continue cooling until ready to use.