Roasted Red Pepper Ketchup

Roasted Red Pepper Ketchup
Roasted Red Pepper Ketchup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1

    can diced tomatoes in juice - (14 1/2 oz)

  • 1

    jar roasted red peppers - (7 1/4 oz) drained

  • 1

    cup chopped red onion

  • 1/2

    cup dry red wine

  • 6

    tablespoons golden brown sugar

  • 2

    large dried ancho chilies seeded, and coarsely chopped

  • 2

    tablespoons tomato paste

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon fennel seeds

  • 2

    teaspoons chopped garlic

  • 1 1/2

    teaspoons ground cumin

  • 1

    bay leaf

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée 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.) This recipe yields about 3 cups.

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