Roasted Red Bell Pepper Ketchup
9 red bell peppers
1 cup brown sugar
1/2 cup red wine vinegar
1 onion, finely diced
salt to taste
To roast the peppers, place on a gas burner (or under a broiler) and cook until completely charred. Place in a bowl and cover until cool. Peel off all the blackened skin, remove the ribs and seeds, and dice.
Place the roasted peppers in a saucepan with the sugar, vinegar, and onion. Bring to a boil and simmer for an hour. Puree until smooth. Taste and season with salt.