Roasted Red Pepper Ketchup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 (7 1/4 ounce) jar roasted red peppers, drained
• 1 cup red onion, chopped
• 1/2 cup dry red
• 6 tablespoons light brown sugar
• 2 large dried ancho chiles, seeded and coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons red vinegar
• 1 tablespoon fennel seed
• 2 teaspoons fresh garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1 bay leaf

Recipe

• 1 combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. bring to a 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).