-
Ingredients
-
Directions
1/4 cup Ketchup
2 Tbsp. finely chopped roasted red peppers
1/4 tsp. garlic powder
1 tsp. red wine vinegar
1 tsp. harissa paste
- Roast the red peppers until skin is burned and blistered.
- Remove skin, core and seed.
- Finely chop red peppers.
- Mix the red peppers with the ketchup, garlic powder and red wine vinegar.
- Allow to sit for 30 minutes before serving.
- Put in squeeze bottles for service – assumes a 1-2 oz. ramekin of sauce per serving.
Yield
4-6 portions
