Roast Chilli Ketchup
This fabulous spicy Roast Chilli Ketchup is our new favourite condiment. Incredibly quick and easy to make, using only roast, charred chilli and ketchup, you can serve it with a variety of different meals from breakfast through to dinner. Spicy, sweet and smokey - I like mine quite hot and add 2 whole chillis. Although used sparingly, I just cannot get enough of it.
Ingredients
- 2 fresno or jalapeno chillis
- 1 cup/270g tomato ketchup
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Using metal tongs, hold the chillis over a naked flame on the barbecue or over a gas flame on the hob, until charred. Equally you can lay the chillis on the grill in the barbecue and use the tongs to turn the chillis when charred. Alternatively use a grill/broiler, a very hot oven or a cast iron griddle.
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Leave until they are cool enough to handle and cut off the stems. Roughly chop the chillis - there is no need to remove the skin or seeds.
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Blitz the ketchup and one chilli in a food processor. Taste and continue to add extra chilli until you reach the level of spiciness you are looking for.
Recipe Notes
Equipment:
- tongs
- chopping board and knife
- measuring cups/kitchen scales
- food processor or blender