This recipe is adapted from Hubert Keller's Burger Bar cookbook. I never had a piquillo pepper before. They taste like an Italian roasted red pepper, but with more tang. I like the idea of making homemade ketchup so I can control the amount of sugar and salt used in the recipe. I topped a homemade veggie burger with the finished product.
In a saucepan, heat 1/2 tablespoon of the olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
Add the tomatoes, peppers, vinegar, honey, garlic, thyme and salt and pepper to taste.
Simmer, uncovered until very thick, about 15 minutes, stirring frequently.
In a food processor, puree until smooth and adjust seasoning as needed.
Transfer to a container and stir in the remaining ½ tablespoon olive oil.
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