Pepper ketchup without tomatoes
Fruity ketchup made from roasted pointed peppers and carrot, with verjus instead of vinegar.
Ingredients
- 1 kg red pointed peppers
- 50 g purple carrot
- rapeseed oil for brushing
- 50 g brown sugar
- 150 ml Vinberg Verjus extra sour
- ½ tsp salt
- ½ tsp onion powder if tolerated
- ¼ tsp garlic powder if tolerated
- 1 pinch ground cloves optional
Instructions
- Preheat the oven to 200 °C (top and bottom heat). Halve the peppers and remove the stems and seeds. Halve the carrot.
- Place the peppers and carrot on a baking tray, brush with rapeseed oil and roast for [wprm-timer minutes="25"]20–25 minutes[/wprm-timer] until soft. For an extra smooth ketchup, peel off the pepper skins afterwards.
- Dab off any excess oil and liquid with kitchen paper. Blend the vegetables with the sugar, verjus, salt and spices in a high-speed blender until smooth.
- Transfer to a pan and simmer uncovered over low heat for about [wprm-timer minutes="30"]30 minutes[/wprm-timer], stirring regularly.
- Pour the hot ketchup into sterilised small bottles, keep in the fridge and use within two weeks.
Notes
Tip from @histamine.balance: for a thicker ketchup, blend in ½ tsp xanthan gum. The ketchup also freezes well.
How well individual ingredients are tolerated varies from person to person.