Piquillo Pepper Ketchup Recipe

• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onion
• 1 pound (about 7 medium) plum tomatoes, peeled, seeded, and chopped
• One 12-ounce jar piquillo peppers, roughly chopped (about 1 cup)
• 1/4 cup white wine vinegar, plus more to taste
• 2 teaspoons honey or sugar, plus more to taste
• 2 garlic cloves, very finely chopped
• 1 teaspoon finely chopped fresh thyme
• Sea salt and freshly ground black pepper

1. In a saucepan, heat 1 tablespoon of the olive oil over medium heat.
2. Add the onion and cook until soft and translucent, about 5 minutes.
3. Add the tomatoes, peppers, 1/4 cup of vinegar, 2 teaspoons of honey, garlic, thyme, and salt and pepper to taste.
4. Bring to a simmer and cook, uncovered, until the mixture is very thick, about 15 minutes, stirring frequently so the ketchup does not scorch.
5. Transfer the mixture to a blender or food processor and puree until smooth.
6. Taste for seasoning and adjust with salt, pepper, honey, and vinegar as needed.
7. The ketchup should have a good balance of sweet and tart.
8. Pour the ketchup into a container and stir in the remaining 1 tablespoon olive oil.
9. Cover and set aside at room temperature until needed.
10. The ketchup keeps, refrigerated, for up to a week.
11. It may also be frozen for up to 4 months

olive oil, yellow onion, tomatoes, piquillo peppers, white wine vinegar, honey, garlic, thyme, salt

Taken from www.chowhound.com/recipes/piquillo-pepper-ketchup-21783 (may not work)