Roasted pepper ketchup

1 servings

Ingredients

Quantity Ingredient
5 larges Tomatoes -; (abt 3 lbs)
2 mediums Yellow onions - (abt 1 lb); quartered
5 larges Red bell peppers -; (abt 1 1/2 lbs)
3 Poblano peppers -; (abt 1/2 lb)
8 Garlic cloves; peeled
2 tablespoons Olive oil
4 teaspoons Salt
½ teaspoon Freshly-ground black pepper
¼ teaspoon Cayenne pepper
¼ cup Distilled white vinegar
¼ cup Cider vinegar
1 dash Hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons Molasses

Directions

Preheat the oven to 400 degrees. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel the skin off all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus ½ cup reserved liquid and process until blended. Sterilize a quart-size preserving jar and keep hot.

Sterilize the lids and keep hot. Pour the mixture into the jar leaving ½-inch head space at the top. With a clean damp towel, wipe the rim and fit with the hot lid. Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1-inch.

Cover the kettle and boil for 15 minutes. Using tongs, remove the jar, place on a towel, and let cool. During the heat processing, the contents of the jar expand, forcing some of the air out. The remaining air inside contracts as it cools to create a partial vacuum, which pulls the lid tightly against the jar rim. The vacuum and the lid's sealing compound maintain the seal. A popping noise after the contents have cooled is an indication that the seal is complete. To test, press the center of the cooled lid. If it stays depressed, the jar is sealed. If not, refrigerate and use the contents within 2 to 3 weeks or reseal with a new flat lid and repeat the hot water bath. Tighten the ring. Let stand in a cool, dry place for at least 2 weeks before using. Refrigerate once opened; the ketchup will keep up to one month. This recipe yields 1 quart.

Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-09-1999

Recipe by: Emeril Lagasse

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