| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 1/3 cups |
Ingredients
- 2 red bell peppers
- 2 poblano peppers
- 2 tablespoons olive oil
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 2 teaspoons horseradish
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 8 drops hot sauce, such as Tabasco
Instructions
- Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
- Puree the peppers and ketchup in a blender until smooth.
- Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
- Keep in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 4.666666666666667 servings |
| Calories | 140 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 644 mg |
Reviews
So, let me start off by saying that everyone has different opinions on what is spicy. I made this for my dad and we both agreed that this wasn’t spicy. My mom did think it was a little spicy. It’s good but it wasn’t spicy. Keep that in mind when making this. If you like spicy food, I recommend adding more hot sauce. If you aren’t a big spicy food fan but like spicy ketchup, make it as is. I added extra hot sauce, at least a tsp, and it helped make it spicier.
Personally this was very nice, however I thought the povalanos were a little on the spicy side for me, Adding a little bit of sweet element would help just a bit, regardless of, very inventive and of course it’s Marcus Samuelson, he’s going to know what he’s doing!