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

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Instructions

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.