Fire-Roasted Red Pepper Ketchup

Recipe Ingredients

1		Onion - cut small dice (large)
3		Garlic cloves - minced
3 tablespoons	45ml	Olive oil
2 1/2 lbs	1135g / 40oz	Red peppers - roasted, peeled,
		Seeded, and roughly chopped
2 cups	474ml	Vegetable stock
1/2 teaspoon	2.5ml	Dry mustard powder
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground mace
1 tablespoon	15ml	Minced hot red chiles
3/4 cup	177ml	Red wine vinegar
1/2 cup	118ml	Dry red wine
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Salt - to taste

Recipe Instructions

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.

This recipe yields 3 cups.

Source:
MELTING POT with Tanya Holland - (Show # MP-1C11) - from the TV FOOD NETWORK

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