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Roasted Pepper Ketchup
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Large Tomatoes −; (abt 3 lbs)
Medium Yellow onions − (abt 1 lb); quartered
Large Red bell peppers −; (abt 1 1/2 lbs)
Poblano peppers −; (abt 1/2 lb)
Garlic cloves; peeled
Tablespoon Olive oil
Teaspoon Salt
/2 Teaspoon Freshly−ground black pepper
/4 Teaspoon Cayenne pepper
/4 Cup Distilled white vinegar
/4 Cup Cider vinegar
Dash Hot pepper sauce
Teaspoon Worcestershire sauce
Tablespoon Molasses
/2 Fat; 2 Other Carbohydrates
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 1/2 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 1/2−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.
Roasted Pepper Ketchup
523
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