Recipe for Roasted Red Pepper Ketchup

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Yield:

Ingredients:

Amount	Ingredient
1 can	diced tomatoes in juice - (14 1/2 oz)
1 jar	roasted red peppers - (7 1/4 oz) drained
1 cup	chopped red onion
1/2 cup	dry red wine
6 tbl	golden brown sugar
2 lrg	dried ancho chilies seeded, and
	coarsely chopped
2 tbl	tomato paste
2 tbl	red wine vinegar
1 tbl	fennel seeds
2 tsp	chopped garlic
1/2 tsp	ground cumin
1 x	bay leaf
	Salt to taste

Instructions:

Instructions: 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, puree 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.)

This recipe yields about 3 cups.

Yield: 3 cups

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