Sweet Red Pepper Condiment

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

1. 1

   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.

2. 2

   Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp.

3. 3

   Heat olive oil in a large heavy saucepan over meadium-low heat.

4. 4

   Add onions and cook until they are browning, about 8-10 minutes.

5. 5

   Add the red peppers and stir, then cover and reduce heat to low for 10 minutes.

6. 6

   Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes.

7. 7

   Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers.

8. 8

   Cover and cook for an hour.

9. 9

   Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours.

10. 10

    Taste and add the additional 1/2 cup of sugar if needed.

11. 11

    Ladle into hot sterilized jars.

12. 12

    Let cool and cover with clean lids.

13. 13

    Refrigerate for up to 6 months.