This Italian sauce features Bell peppers, Onion, Cloves — unpeeled, Balsamic vinegar, Salt. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Roasted Red-Pepper Ketchup
Description
This Italian sauce features Bell peppers, Onion, Cloves -- unpeeled, Balsamic vinegar, Salt. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat the oven to 500F (260&# 194;°C). Line a jelly-roll pan with foil. Arrange peppers and onion in the pan; then roast them for 10 minutes, Add the garlic to the pan, turn the peppers, and continue baking until the vegetables are softened, about 10 minutes longer. Remove the vegetables from the oven and wrap them in the foil, making a tight seal. Let stand for 10 minutes. Unwrap the foil. Peel the peppers and remove their stems and seeds. Peel the onion and the garlic. Puree the peppers, onion, garlic, cheese, vinegar, and salt in a food processor or blender. Transfer the ketchup to a bowl and refrigerate, covered, until chilled, at least 1 hour. 59 mg Sod, 2
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grated Parmesan cheese
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 53.9kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 1.3g7%
- Cholesterol 6.6mg3%
- Sodium 1338.8mg56%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.5g6%
- Sugars 2.9g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, balsamic, bell, blending, broiling, cloves, grilling, italian, ketchup, onion, peppers, pts, redpepper, roasted, roasting, salt, sauce, title, unpeeled, vegetarian
