Capsicum Ketchup

This is a delicious sauce which is great with lamb. It’s sweet from the capsicums with the sour notes from the vinegar. I urge you to try this at your next dinner party as a unique difference to the regular sauces!


1kg Red Capsicum

100g Shallots

50g Red chilli

100g Brown sugar

50ml Sherry vinegar

5 Garlic cloves

Bread for breadcrumbs (I prefer Turkish bread for this recipe)

100g Butter (melted)

Salt and pepper to taste



  1. 1.Oil and salt the red capsicums, bake in the oven on high until the capsicums are black and blistered. Peel the skin completely off with your hands when they are cool enough to touch but not cold.
  2. 2.Finely dice the shallots and red chillies. (Remove the seeds from the red chillies)
  3. 3.Dissolve the brown sugar in the vinegar.
  4. 4.Put the garlic in a small pot and just put enough oil to cover the cloves. Cook on a low heat until they just start to change colour, remove from the oil.
  5. 5.In a food processor blend the capsicum, garlic, shallots and chilli into a paste.
  6. 6.Add the sugar and vinegar then enough bread to completely stiffen the mixture.

  7. 7.Finally, slowly add the melted butter to the processor whilst it is blending. You should be left with a smooth and thick paste. Season.



N.B. When you put it in the fridge it will become solid as the butter sets but that is normal. Do not reheat in a microwave etc. or the mixture will split. When you want to use it just gradually let it come to room temperature