Roasted red pepper ketchup

(19 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Ketchup made with peppers and cooking apples. It is tangy with a hint of heat from the chillies
Ketchup made with peppers and cooking apples. It is tangy with a hint of heat from the chillies
  • Makes: 700ml

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A fruity and tangy ketchup made with red peppers that's a delicious dip for chips and is easy to make. The ketchup can be stored for three months in sealed bottles


  • 4 large red peppers, quartered and deseeded
  • 350ml (12fl oz) red wine vinegar
  • 2 onions, peeled and chopped
  • 2 cooking apple, peeled, cored and roughly chopped
  • 2 red chillies, deseeded and chopped
  • 1 bay leaf
  • Sprig of thyme
  • 8 level tablespoons granulated sugar
  • Salt and freshly ground black pepper
You'll also need:
  • Sterilised bottles, with vinegar-proof seals

If you would prefer a more spicy ketchup, the add the chilli seeds to the pan with all the other vegetables.


  1. Spread the red pepper quarters out on a grill pan, skin-side up, and cook them under a hot grill until the skins char. Remove peppers from the grill and place them in a freezer bag and leave them to cool. It should then be easy to peel off the skins. Discard the skins and roughly chop the pepper flesh.
  2. Place the red pepper flesh in a large pan with the vinegar, onion, apple, chillies (add chilli seeds if you prefer a spicier ketchup), bay leaf and thyme. Pour 600ml (1 pint) water into the pan. Place it over a moderate heat and bring to the boil. Reduce the heat and simmer for 30-40 mins until the vegetables have softened.
  3. Remove the bay leaf and thyme from the pan and then purée the vegetables, or whizz them using a stick blender. Press the mixture through a sieve and discard the pulp.
  4. Return the purée to a clean pan and add the granulated sugar and seasoning. Bring the mixture to a simmer. Cook for 45-60 mins, over a gentle heat until the ketchup has thickened.
  5. Remove the pan from the heat and use a funnel to fill warm bottles. Leave ketchup to cool before sealing bottles. It may be stored in a cool, dark place for up to 3 months. Once opened, keep the bottles in the fridge.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 22(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(19 ratings)

Your comments


I Substituted the grandulated sugar with a low calorie sugar, the taste was just as good but les calories.

comments powered by Disqus

FREE Newsletter