Sweet Red Pepper Condiment

READY IN: 4hrs




  • 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.