Roasted beetroots and a kick of chili peppers whisked into a luscious ketchup.
Course Sauce
Cuisine Fusion
Keyword Spicy Beetroot Chili Ketchup
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8ounces
Equipment
Saucepan with lid
Food processor or blender
Vegetable peeler
Ingredients
3/4cupBeets peeled
1Carrot peeled
1Celery stalk
2Chili peppers small or red chili flakes
2tbspSugar
1/2Red Onion medium
2Garlic cloves
1/2tspSalt
1tspSumac
2tbspBalsamic vinegarred wine vinegar or apple vinegar for options
1/4cupOlive oil more if needed
Instructions
Peel and rough chop all of the veggies into small cubes, onion and garlic included.
In a saucepan, on medium heat, pour half of the olive oil into the pan, followed by each of the ingredients. Place the lid on and simmer for 20-minutes. Cool.
Transfer the cooled mixture into the food processor or blender and give it a whirl while pouring in the remaining olive oil. Puree until smooth and creamy. Add more olive oil if needed to emulsify.