Roasted Red Pepper Ketchup Recipe

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Ingredients:

Serving

1 (14 1/2 oz) can diced tomatoes with juice
1 (7 1/4 oz) jar roasted red peppers, drained
1 cup red onion, chopped
1/2 cup dry red wine
6 tbsp light brown sugar
2 large dried ancho chiles, seeded and coarsely chopped
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tbsp fennel seed
2 tsp fresh garlic, chopped
1 1/2 tsp ground cumin
1 bay leaf

Directions:

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.77 Kcal (489 kJ)
Calories from fat	3.67 Kcal
		% Daily Value*
Total Fat	0.41g	1%
Sodium	15.89mg	1%
Potassium	266.46mg	6%
Total Carbs	22.28g	7%
Sugars	17.29g	69%
Dietary Fiber	1.97g	8%
Protein	1.25g	3%
Vitamin C	13.4mg	22%
Iron	3mg	17%
Calcium	55.3mg	6%

Amount Per 100 g
Calories	99.73 Kcal (418 kJ)
Calories from fat	3.13 Kcal
		% Daily Value*
Total Fat	0.35g	1%
Sodium	13.57mg	1%
Potassium	227.58mg	6%
Total Carbs	19.03g	7%
Sugars	14.76g	69%
Dietary Fiber	1.68g	8%
Protein	1.07g	3%
Vitamin C	11.4mg	22%
Iron	2.6mg	17%
Calcium	47.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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