Rather Raunchy Roasted Red Pepper Ketchup


1 large red onion
Half a jar of sweet roasted red peppers  roughly chopped
3 dates, Pitted

2 garlic cloves, crushed
Half a red chilli seeds removed
A large handful of baby plum tomatoes or any other sweet ripe ones, (half a tin of Tomatoes could be used if fresh aren’t available)
A large handful of fresh coriander, basil or thyme
salt and pepper

1 tablespoon balsamic vinegar
olive oil


Heat a little bit of olive oil in a nonstick frying pan.

Add the onion and stirfry for a minute before adding the red peppers, garlic and chilli

Allow to cook down on a gentle heat to caramelise and then add the tomatoes and fry for a few more minutes.
Turn up the heat and add a good splash of balsamic vinegar, fry until the vinegar has evaporated.
Add the dates and fry for a few more minutes on a low heat.

Add chopped herbs, cover and simmer for about 20 minutes adding a splash of water if it starts to stick too much

Season to taste
When mixture is cooled transfer to a blender and blitz until ketchup/salsa consistency

NB this mixture is really versatile, it can be used as a ketchup/salsa but also makes a great soup if added to stock and more tinned tomatoes or even a pasta sauce or Ragu base.

One thought on “Rather Raunchy Roasted Red Pepper Ketchup

  1. Hello Anita
    If you want to make this even healthier use rapeseed oil, it cooks at a higher temp than olive oil and has half the saturates of olive oil too!
    Love Sis in Law x


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