Roasted Red Pepper Ketchup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Recipe from Bon Appetite. Sounds really tasty and there are no limits to its uses. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with juice |
1 (7 1/4 ounce) jar roasted red peppers, drained |
1 cup red onion, chopped |
1/2 cup dry red wine |
6 tablespoons light brown sugar |
2 large dried ancho chiles, seeded and coarsely chopped |
2 tablespoons tomato paste |
2 tablespoons red wine vinegar |
1 tablespoon fennel seed |
2 teaspoons fresh garlic, chopped |
1 1/2 teaspoons ground cumin |
1 bay leaf |
Directions:
1. 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).
|
|