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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 |
Directions:
1. 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.
2. Puree the peppers and ketchup in a blender until smooth.
3. Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
4. Keep in an airtight container in the refrigerator for up to 2 weeks.
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