Sweet Red Pepper Condiment Recipes

SWEET RED PEPPER CONDIMENT

Steps:

• 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.

SWEET RED PEPPER SAUCE

Steps:

• Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
• Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
• Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
• Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
• Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.