ROASTED RED PEPPER KETCHUP

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Roasted Red Pepper Ketchup image

Yield Makes about 3 cups

Number Of Ingredients 12

1 14 1/2-ounce can diced tomatoes in juice
1 7.25-ounce jar roasted red peppers, drained
1 cup chopped red onion
1/2 cup dry red wine
6 tablespoons golden brown sugar
2 large dried ancho chilies, seeded, 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

Steps:

  • 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.)

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