On a preheated grill, place peeled and cored pears on the grill and cook for 5-8 minutes.

After pears are grilled, chop and set aside.

In a small saucepan, sauté oil, onions, and pepper. Cook until onions are translucent and then add grilled pears.

Simmer with V8 juice, honey, chili pepper powder, and season with salt.

Cook for 10 minutes and then blend using an immersion or regular blender, blend until smooth.

Pour into jars and refrigerate. Ketchup keeps for one week in the refrigerator.