Fire-Roasted Red Pepper Ketchup

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Fire-Roasted Red Pepper Ketchup

 

1 large onion, cut small dice

3 garlic cloves, minced

3 tablespoons olive oil

2 1/2 pounds red peppers, roasted, peeled, seeded, and roughly chopped

2 cups vegetable stock

1/2 teaspoon dry mustard powder

1/2 teaspoon ground allspice

1/2 teaspoon ground mace

1 tablespoon minced hot red chiles

3/4 cup red wine vinegar

1/2 cup dry red wine

1/2 teaspoon freshly-ground black pepper

salt to taste

 

In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until

translucent. Add peppers and vegetable stock and stew until 1/2 of stock has

evaporated.

Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered,

until most of the liquid has evaporated.

Let cool, then puree in a food processor, and season with pepper and salt, to

taste.

Yields 3 cups.

 

 

 

 

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