Ketchup

• 1 clove garlic, peeled
• 1 1/2 cups sun-dried tomatoes
• 1 to 3 dried pasilla chilies, depending on piquancy desired, washed
• 1/4 cup golden raisins
• 1 teaspoon salt
• 1 tablespoon rice wine vinegar

1. Put the garlic and tomatoes in a small bowl and cover with 3 cups of boiling water.
2. Reconstitute for 40 minutes.
3. Put the pasilla pepper and raisins in another small container and cover with 1 cup of boiling water.
4. Reconstitute for 15 minutes.
5. Pour the raisin-chili mixture, including the water, into a blender and liquefy.
6. Drain the tomato mixture, reserving 1/2 cup of the liquid.
7. Add the liquid, the tomatoes and the garlic to the blender, along with the salt and vinegar and continue to liquefy at high speed until smooth, 5 minutes.

clove garlic, tomatoes, chilies, golden raisins, salt, rice wine vinegar

Taken from cooking.nytimes.com/recipes/9369 (may not work)