Spicy Yellow Pepper Catsup
Don Chase
This is a twist on catsup, but it is very tasty. You’ll want to dip or spread it on all of your grilled food.
ingredients
- 6 large yellow bell peppers, seeded and chopped
- 3 - 4 jalapeno peppers, seeded, deveined and chopped
- 2 medium yellow onions, chopped
- 3/4 C red wine vinegar
- 1/4 C sugar
- 2 tbsp garlic, minced
directions
- 1
Placed chopped peppers and all other ingredients into a large heavy sauce pan and bring to a boil. Reduce heat to low and simmer mixture for 60-90 minutes or until the vegetables are soft and most of the liquid has evaporated.
- 2
Puree the vegetable mix in a food processor or blender until very smooth. Cool and refrigerate until ready to use. Catsup can be made ahead and stored, well covered, in the refrigerator for up to one month.
notes
The catsup goes great with grilled fish, chicken, pork or beef. Photo note: Josef with a nice Quillback rockfish.
Source: Don Chase
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