Roasted Red Pepper Ketchup

By á-174942

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.