Spicy Yellow Pepper Catsup

This vibrant Spicy Yellow Pepper Catsup transforms simple yellow bell peppers into a complex, smoky condiment with a kick. By grilling the peppers, chilies, and onions before cooking them down, you unlock deep, charred flavors that canned sauces simply can't match. The result is a glossy, thick sauce that balances sweet sugar, tangy red wine vinegar, and the heat of red chilies. It pairs exceptionally well with grilled steaks, sandwiches, or as a bold topping for roasted vegetables. The texture is smooth yet substantial, offering a bright pop of color and flavor to any meal. Make it ahead for a homemade touch that elevates everyday cooking.

Cooking Method: Boiling, Grilling, Steaming, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 654.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Spicy Yellow Pepper Catsup transforms simple yellow bell peppers into a complex, smoky condiment with a kick. By grilling the peppers, chilies, and onions before cooking them down, you unlock deep, charred flavors that canned sauces simply can't match. The result is a glossy, thick sauce that balances sweet sugar, tangy red wine vinegar, and the heat of red chilies. It pairs exceptionally well with grilled steaks, sandwiches, or as a bold topping for roasted vegetables. The texture is smooth yet substantial, offering a bright pop of color and flavor to any meal. Make it ahead for a homemade touch that elevates everyday cooking.

Ingredients

1 Red Onion - quartered
8 lg Yellow bell peppers
4 small Red chilies
3/4 cup Red wine vinegar
3/4 cup Sugar
2 tablespoon Garlic - chopped

Directions

1
Prepare a barbecue grill for medium-high heat.
2
Grill the quartered onion until lightly charred, about 15 minutes per side.
3
Grill the yellow bell peppers and red chilies until charred, turning occasionally; this takes about 20 minutes for peppers and 13 minutes for chilies.
4
Wrap the hot peppers and chilies in a paper bag and let stand for 10 minutes to steam.
5
Peel and seed the peppers and chilies, then chop them finely.
6
Coarsely chop the grilled onion.
7
Combine the chopped vegetables in a heavy large saucepan with the vinegar, sugar, and chopped garlic.
8
Cook over low heat, stirring constantly until the sugar has completely dissolved.
9
Increase the heat and bring the mixture to a boil.
10
Reduce the heat and simmer gently until the mixture thickens and mounds on a spoon, stirring frequently, about 45 minutes.
11
Puree the catsup through the fine blade of a food mill.
12
Serve at room temperature.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 654.4kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.1mg1%
Total Carbohydrate 164.0g55%
Dietary Fiber 5.6g23%
Sugars 154.5g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This catsup can be prepared up to 5 days ahead. Cover tightly and refrigerate.

Serving Suggestion: This sauce pairs excellently with Grilled Delmonico Steaks.

Tip: Ensure the peppers are well-charred for the best smoky flavor, but be careful not to burn them completely black.

Keywords: yellow pepper catsup, grilled pepper sauce, spicy condiment, homemade catsup, bbq sauce, vegan sauce, grilling recipe, bell pepper recipe, steak sauce, summer condiment, smoky sweet, chili pepper sauce, red wine vinegar, easy preserve, kitchen staple

Read it online: https://www.chefs-mate.com/recipe/spicy-yellow-pepper-catsup/