Trim and remove the core and the ribs of <quantity>8</quantity> medium red bell peppers

Chop the red bell peppers into medium pieces

Transfer the chopped red bell pepper to a medium pan. Add <quantity>1<unit>cup</unit></quantity> of white wine vinegar and <quantity>1¼<unit>cups</unit></quantity> of water

Add <quantity>1<unit>cup</unit></quantity> of white sugar

Add <quantity>2<unit>tsp</unit></quantity> of espelette pepper powder and salt to taste. Stir to incorporate

Get a rectangle of parchment paper about twice the size of your saucepan. Fold it in half twice

Fold it radially down the length, with the closed end as the tip, making it into a narrow triangle

Cut the tip of the triangle off. Cut the triangle to the radius of the pot. Unfold it and you've just made a cartouche, which will help keep the bell pepper under the liquid

Cover the pot with your cartouche and cook the mixture over medium heat until the liquid is mostly evaporated and resembles a thick syrup

Transfer the cooked bell pepper mixture to a blender and blend on high speed until smooth

Add <quantity>½<unit>cup</unit></quantity> of olive oil and blend on medium speed until smooth. The bell pepper ketchup is ready

Enjoy this flavor bomb!