Recipe - Roasted Pepper Ketchup

5 lg Tomatoes ; (abt 3 lbs)
2 md Yellow onions (abt 1 lb);
quartered
5 lg Red bell peppers ; (abt 1
One half lbs)
3 Poblano peppers ; (abt 1/2
lb)
8 Garlic cloves; peeled
2 tablespoon Olive oil
4 teaspoon Salt
One half teaspoon Freshlyground black pepper
One fourth teaspoon Cayenne pepper
One fourth cup Distilled white vinegar
One fourth cup Cider vinegar
1 ds Hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoon Molasses

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 One half cup reserved liquid and
process until blended. Sterilize a quartsize preserving jar and keep hot.
Sterilize the lids and keep hot. Pour the mixture into the jar leaving
1/2inch 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 1inch.
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.

Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE
CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997
William Morrow Publishing From the TV FOOD NETWORK (Show # EM1B74)

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

02091999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.