Red Pepper Catsup

• 1/3 cup peanut or olive oil
• 5 or 6 bell peppers 2.5 lbs seeded and cut into 1/2 inch pieces - 9 cups
• 3 large onions chopped 5 cups
• 1/4 cup finely chopped fresh ginger
• 3 tablespoons finely chopped garlic
• 1 tablespoon plus 2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 tablespoon paprika
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground nutmeg
• 1 bay leaf
• 1/2 cup water
• 2 cups cider vinegar
• 2 cups light brown sugar

1. Heat oil in heavy pot and add red peppers. Cook stirring often, 3 minutes. Add the onions and cook for an additional 3 minutes. Add ginger, garlic salt and pepper, cloves, cinnamon, cayenne pepper, paprika, coriander, cumin, nutmeg and crumbled bay leaf. Stir well to blend .and cook another 5 minutes. Pour in the water and simmer covered, until the peppers and onions are tender about 15-20 minutes then remove from stove.
2. Transfer everything to blender or food processor and puree till smooth. Return puree to cooking pot and stir in cider vinegar and brown sugar. Simmer uncovered stirring often until catsup thickens about 30 minutes.

peanut, bell peppers, onions, fresh ginger, garlic, salt, black pepper, ground cloves, cinnamon, cayenne, paprika, coriander, ground cumin, freshly ground nutmeg, bay leaf, water, cider vinegar, light brown sugar

Taken from www.epicurious.com/recipes/member/views/red-pepper-catsup-52966071 (may not work)