Homemade Roasted Red Pepper Ketchup
Servings: 1
Ingredients
- 1 red bell pepper
- 1 can tomato paste 6 oz
- 1/2 cup apple cider vinegar
- 3 medjool dates pitted
- 1/4 cup agave syrup or other sweetener of choice
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup water or as needed
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper and place whole uncut, unseeded red bell pepper on it. Bake for 20-25 minutes, until pepper is browning, flipping once halfway.
- Remove and let cool. When cool enough to handle, cut open, discard seeds and stem. Set flesh aside.
- Combine 1/2 cup roasted red pepper flesh with all ketchup ingredients in a food processor and process for 1 minute or until completely creamy, adding water and scraping down sides as needed.
- Stores well in fridge for 1-2 weeks. Serve with roasted potatoes, french fries, onion rings or on your favorite veggie burger. Enjoy!