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Roasted Red Pepper Ketchup

  • 2 pounds red peppers
  • 1/4 cup minced white onion
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon course salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon 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.

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