{"id":2842,"date":"2016-01-31T16:52:38","date_gmt":"2016-01-31T23:52:38","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2842"},"modified":"2016-12-06T16:06:08","modified_gmt":"2016-12-06T23:06:08","slug":"roasted-red-pepper-ketchup","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-red-pepper-ketchup.html","title":{"rendered":"Roasted Red Pepper Ketchup"},"content":{"rendered":"<div class=\"mobile-nav-container\">\n<div class=\"util-nav\">\n<div class=\"not-logged-in\">\n<p><em>This is a great dip for many &#8220;dippy&#8221; things &#8211; meatballs, fish chunks, chicken cubes, polenta &#8220;fries&#8221;, and all manner of breads. \u00a0For a tangyer sauce &#8211; cut down on the sugar, or leaave it out.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li class=\"ingredient\">1 14 1\/2-ounce can diced tomatoes in juice<\/li>\n<li class=\"ingredient\">1 7.25-ounce jar roasted red peppers, drained<\/li>\n<li class=\"ingredient\">1 cup chopped red onion<\/li>\n<li class=\"ingredient\">1\/2 cup dry red wine<\/li>\n<li class=\"ingredient\">6 tablespoons golden brown sugar<\/li>\n<li class=\"ingredient\">2 large dried ancho chilies, seeded, coarsely chopped<\/li>\n<li class=\"ingredient\">2 tablespoons tomato paste<\/li>\n<li class=\"ingredient\">2 tablespoons red wine vinegar<\/li>\n<li class=\"ingredient\">1 tablespoon fennel seeds<\/li>\n<li class=\"ingredient\">2 teaspoons chopped garlic<\/li>\n<li class=\"ingredient\">1 1\/2 teaspoons ground cumin<\/li>\n<li class=\"ingredient\">1 bay leaf<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat.<\/li>\n<li>Bring to boil.<\/li>\n<li>Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.<\/li>\n<li>Discard bay leaf.<\/li>\n<li>Working in batches, pur\u00e9e ketchup in blender until smooth.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> \u00a0Makes about 3 cups<\/p>\n<p><strong>Source:\u00a0<\/strong><span class=\"source\"><a href=\"http:\/\/www.epicurious.com\/source\/bon-appetit\">BON APP\u00c9TIT<\/a>,\u00a0<\/span> <span class=\"pub-date\">July 1999<\/span> <span class=\"source restaurant\">Roy;s, The Big Island, HI<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is a great dip for many &#8220;dippy&#8221; things &#8211; meatballs, fish chunks, chicken cubes, polenta &#8220;fries&#8221;, and all manner of breads. \u00a0For a tangyer sauce &#8211; cut down on the sugar, or leaave it out. Ingredients: 1 14 1\/2-ounce can diced tomatoes in juice 1 7.25-ounce jar roasted red peppers, drained 1 cup chopped &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-red-pepper-ketchup.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Red Pepper Ketchup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[99,110],"tags":[106],"class_list":["post-2842","post","type-post","status-publish","format-standard","hentry","category-dips","category-sauces","tag-mlk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2842"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2842\/revisions"}],"predecessor-version":[{"id":3382,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2842\/revisions\/3382"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}