Roasted Chilli & Honey Ketchup

A smoky, sweet-hot ketchup made from blistered chillies, honey and sherry vinegar.

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Recipe Info
Servings: 10
Prep: 15m
Cook: 30m
Total: 45m
Ingredients
  • 6-8 chillies (e.g. Serrano)
  • 1 large brown onion
  • 8 garlic cloves
  • 2 heaped tbsp tomato purée
  • 80ml sherry vinegar
  • 40g light brown sugar
  • 150ml water
  • 30g honey
  • Salt, to taste
Instructions
  1. Roast/blister the chillies in the oven at 200°C for 20-25 minutes until the skins start to char. Cover with a cloth to steam, then carefully peel off the skins and remove the tops (and seeds, if you want less heat).
  2. Soften the onion and garlic in a pan with a splash of olive oil and a good pinch of salt.
  3. Add the tomato purée and cook for 3-4 minutes, then add the chillies, vinegar and sugar. Simmer for 5 minutes.
  4. Add the water and simmer for 10-15 minutes over a medium-low heat. Stir in the honey, then cool, blend and pass through a sieve.
  5. Store in a sealed container in the fridge for up to 1 month.
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