Strawberry, balsamic and pink peppercorn ketchup


This unusual strawberry ketchup is a savoury take on the classic pairing of strawberry and balsamic vinegar, with beautiful floral notes thanks to the pink peppercorns.

First published in 2017




Strawberry, balsamic and pink peppercorn ketchup


Dice the red onion and cook in a little olive oil until translucent but not coloured
Dice the tomatoes and strawberries and add them to the pan. Sweat down with the tomato purée and balsamic vinegar on a low simmer for about 20–30 minutes
Add the drained sun-dried tomatoes and simmer for a further 5 minutes
Transfer the mixture to a blender and blitz until smooth. If it’s still a little thin, return to the pan to reduce further
Taste and season with a little salt, some more balsamic vinegar if needed, and the pink peppercorns

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