Roasted Red Pepper Ketchup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 3

Ingredients:

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

Directions:

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.)

By RecipeOfHealth.com