Sweet Red Pepper Condiment
photo by Cookin-jo
- Ready In:
- 4hrs
- Ingredients:
- 13
- Yields:
-
5 half pints
- Serves:
- 5
ingredients
- 680.38 g tomatoes, preferably roma
- 78.78-118.29 ml olive oil
- 394.39 ml onions, measure after chopping finely
- 793.78 g sweet red peppers, chopped medium fine
- 354.88 ml red wine vinegar
- 354.88 ml sugar
- 236.59 ml golden raisin
- 2 garlic cloves, minced
- 4.92 ml fresh ginger, minced
- 2.46 ml salt
- 1.23 ml ground black pepper
- 0.61 ml ground allspice
- 2 small dried red chili peppers
directions
- Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes.
- Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp.
- Heat olive oil in a large heavy saucepan over meadium-low heat.
- Add onions and cook until they are browning, about 8-10 minutes.
- Add the red peppers and stir, then cover and reduce heat to low for 10 minutes.
- Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes.
- Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers.
- Cover and cook for an hour.
- Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours.
- Taste and add the additional 1/2 cup of sugar if needed.
- Ladle into hot sterilized jars.
- Let cool and cover with clean lids.
- Refrigerate for up to 6 months.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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