Roasted Red Pepper Ketchup
By á-174942
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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
Details
Servings 3
Preparation
Step 1
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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