SPICY KETCHUP
Provided by Marcus Samuelsson
Categories condiment
Time 20m
Yield 2 1/3 cups
Number Of Ingredients 11
Steps:
- Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
- Puree the peppers and ketchup in a blender until smooth.
- Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
- Keep in an airtight container in the refrigerator for up to 2 weeks.
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Momen Bhuiyan
[email protected]This ketchup is great! It's not too spicy, but it has a nice little kick to it. I've been using it on everything from burgers to fries to chicken nuggets.
Iqra Ansari
[email protected]I made this spicy ketchup last night and it was a hit! My family loved it. It's the perfect condiment for those who like a little bit of heat.
Shakil Boss
[email protected]This spicy ketchup is the bomb! I put it on everything. It's especially good on burgers and fries.
Jewells Huizar
[email protected]I love this recipe! I've tried other spicy ketchup recipes before, but this one is by far the best. It's so flavorful and has just the right amount of heat.
William Miller
[email protected]This ketchup is amazing! It has the perfect amount of spice and it's so easy to make. I've already made it twice and I'm sure I'll be making it again and again.
Abdul Razzaq Shaikh
[email protected]This spicy ketchup is a great way to add a little kick to your favorite foods. I used it on burgers, fries, and even eggs, and it was delicious every time. The ketchup has a nice balance of sweetness and heat, and it's not too overpowering. I would d