Roasted Chilli Ketchup
- serving for 3-4
- 1 hour
- oven, pan, blender, sieve
For Roasted Chilli Ketchup
Ingredient
Serrano chillis 6-8 pc
large brown onion 1pc
garlic 8 cloves
tomato paste 2 heaped tbsp
sherry vinegar 80 ml
light brown sugar 40 g
water 150 ml
honey 30 g
salt to taste
Directions
Roast chillis at 200c for 20 mins until the skins start to char
Peel off the skins and remove the tops
Slice onion and garlic
Soften the onion and garlic in a pan with a splash of olive oil and pinch of salt
Add tomato paste and cook out for 3-4 mins
Add chillis, vinegar and sugar simmer for 5 mins
Add the water and simmer for 10-15 mins on a medium low heat
Add honey then cool
Blend and pass through a sieve
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Sauce can be stored in a sealed container in your fridge for up to 1 month
credit to chefthombateman