Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Local Potato Chips and Roasted Red Pepper Tomato “Ketchup”

 

Potato Chips and Roasted Red Pepper Tomato "Ketchup"

Servings 4
Author Sabrina Currie

Ingredients

Rustic Roasted Red Pepper and Tomato "Ketchup"

  • 1 Onion (1 c chopped)
  • 1 tbsp Olive Oil
  • 1 tsp Paprika Ground
  • 1/4 tsp Allspice Ground
  • 1/4 tsp Cloves Ground
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper
  • 2 Red Peppers, (1.5 c) Roasted, Peeled and Coarsely Chopped
  • 2 Tomatoes (2 c) Coarsely Chopped
  • 3 tbsp Brown Sugar
  • 2 tbsp Apple Cider Vinegar
  • 4-6 dashes Tobasco Depending how spicy you want

Homemade Chips

  • 4 New Potatoes (4 c once sliced on mandoline)
  • Vegetable Oil, 1 cm depth in frying pan
  • 1 tsp Salt

Instructions

Roasted Red Pepper and Tomato "Ketchup"

  1. Heat small pot on medium and add oil. Once heated, add onion and sauté until translucent then add garlic, salt, pepper and spices and cook 3 more minutes.
    Onions and Spices for Homemade Ketchup
  2. Add tomatoes, peppers and vinegar and cook stirring frequently until it becomes soft and releases liquid then cook stirring occasionally for about 15 minutes or until it is a nice saucy consistency.  Add brown sugar and tobasco and simmer 5 more minutes.
    Add Tomatoes and Peppers
  3. Using an immersion blender (or a stand blender) blend until smooth.  (This will be a rustic smooth, not Heinz ketchup smooth) Sauce should be fairly thick, if it is not, continue cooking longer to reduce to desired consistency.  Taste and adjust seasoning if necessary, cool and serve at room temperature. This makes more than you'll need for 4 servings so refrigerate any leftover.

    Puree Tomato Roasted Pepper Mixture into Thick Sauce Consistency.

Homemade Chips

  1. Fill a bowl with water and slice potatoes on a mandolin into water to keep them from browning.  Meanwhile fill a large pot with water and turn to boil on stove. 

    Once boiling, blanch potato slices in boiling water 3 minutes then drain in a colander and rinse with cold water quickly to stop cooking.  Separate slices gently and leave in colander to dry.

    Slicing BC Potatoes on Mandoline
  2. Heat oil in a large frying pan on medium heat (or you can deep fry these faster but I don't have a deep fryer).  Fry until starting to brown, then flip and fry 1-2 more minutes for a total of about 6-8 minutes.  If using a pan, you will need to do these in batches (I did 3 batches), spread them out but they can overlap a little.
    Frying Potatoes for Chips
  3. Remove and drain on paper towel lined plate or bowl.  Lightly salt and keep warm in oven until ready to use.
    Dipping Chips in Homemade Ketchup