Piquillo pepper ketchup


Goes with cold meat sandwiches, hamburgers and grilled meat.


2 T olive oil
1 lb tomato (plum tomatoes, about 7 medium size, peeled, seeded and chopped)
1⁄4 c vinegar (or to taste, white wine vinegar)
2 t sugar (or to taste, honey is also good)
2 clv garlic (finely chopped)
1 t thyme (fresh thyme leaves, finely chopped)
  seasoning (salt and ground pepper to taste)


  1. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add onion and cook until soft and translucent, 5 minutes.
  2. Add tomatoes, peppers, 1/4 cup of vinegar, 2 teaspoons of honey, garlic, thyme, and salt and pepper to taste.
  3. Bring to a simmer and cook, uncovered, until the mixture is very thick, 15 minutes, stirring frequently so the ketchup does not scorch.
  4. Transfer mixture to a blender or food processor and purée until smooth. Taste for seasoning and adjust with salt, pepper, honey, and vinegar as needed.
  5. Pour the ketchup into a container and stir in the remaining 1 tablespoon olive oil. Cover and set aside at room temperature until needed.


The ketchup keeps, refrigerated, for up to a week. It may also be frozen for up to 4 months.

1 batch
Preparation time
Cooking time
Total time
30 minutes