Sweet Red Pepper Condiment
Ready In: 4 hrs
Serves: 5
Yields: 5 half pints
Ingredients
- 1 1⁄2 lbs tomatoes, preferably roma
- 1⁄3-1⁄2 cup olive oil
- 1 2⁄3 cups onions, measure after chopping finely
- 1 3⁄4 lbs sweet red peppers, chopped medium fine
- 1 1⁄2 cups red wine vinegar
- 1 1⁄2 cups sugar
- 1 cup golden raisin
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon 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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