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LOCATION: Recipes >> Preserving >> Red Pepper Ketchup 02

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Roasted Red Pepper Ketchup

2 Lbs 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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