roasted red pepper ketchup
 
2 lb.  red peppers
1/4 cup  minced white onion
1 cup  water
1/2 cup  cider vinegar
1/4 cup  packed brown sugar
1/2 tsp  ground ginger
1/2 tsp  course salt
1/2 tsp  dry mustard
1/4 tsp  fresh ground black pepper
1/8 tsp  ground allspice
 
roast the peppers, there are a few ways of doing this: 
broiler - you can cut them in half, seed and devein them and cook 
them skin side up under your broiler till they blacken and blister. 
(about 5 minutes) 
 
gas cooktop - stick a fork in the end of the whole pepper and use 
the fork as a handle to blacken it over your gas cooktop flame 
 
bbq grill - cook as many whole peppers as you want on your grill 
turning them as the sides begin to blacken. (this is the easiest 
way to cook lots of peppers, i did 36 in about 30 minutes). 
 
after the peppers are blackened, you scrape the skin off with a 
fork & butter knife, quarter and put aside in a collander. rinse 
the peppers off well to remove any charred pieces. 
combine peppers, onions and water in a non reactive pan. bring to 
a boil over medium high heat. reduce heat to medium-low and simmer 
for 20 min, uncovered. 
put into a food processor or blender and process till smooth. 
return mix to pan. add remaining ingrediants. bring to boil over 
medium high. reduce heat to medium low and simmer for 20-25 minutes, 
stirring occasionally. 
put into hot sterile jars and seal. process in boiling water bath 
for 15 minutes. set jars upside down on dishtowel to cool about 
2 hours. catsup is ready to use immediately. 
 
 
 
(ID: 77783) Mirror: rec.food.recipes: Mon, Nov 24, 2003


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