Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
1 quart

Ingredients

  • 5 large tomatoes (about 3 pounds)
  • 2 medium-size yellow onions (about 1 pound) quartered
  • 5 large red bell peppers (about 1 1/2 pounds)
  • 3 poblano peppers (about 1/2 pound)
  • 8 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup distilled white vinegar
  • 1/4 cup cider vinegar
  • Dash of hot pepper sauce
  • 1 teaspoons Worcestershire sauce
  • 2 tablespoons molasses

Directions

Preheat the oven to 400 degrees F. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel the skin off all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Sterilize a quart-size preserving jar and keep hot. Sterilize the lids and keep hot. Pour the mixture into the large leaving 1/2-inch head space at the top. With a clean damp towel, wipe the rim and fit with the hot lid. Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1-inch. Cover the kettle and boil for 15 minutes. Using tongs, remove the jar, place on a towel, and let cool. During the heat processing, the contents of the jar expand, forcing some of the air out. The remaining air inside contracts as it cools to create a partial vacuum, which pulls the lid tightly against the jar rim. The vacuum and the lid's sealing compound maintain the seal. A popping noise after the contents have cooled is an indication that the seal is complete. To test, press the center of the cooled lid. If it stays depressed, the jar is sealed. If not, refrigerate and use the contents within 2 to 3 weeks or reseal with a new flat lid and repeat the hot water bath. Tighten the ring. Let stand in a cool, dry place for at least 2 weeks before using. Refrigerate once opened; the ketchup will keep up to one month.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Recipe courtesy of Laura Calder

Sauteed Peppers

Recipe courtesy of Roger Mooking

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Shishito Peppers with Soy-Ginger Sauce

Recipe courtesy of Haylie Duff

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Roasted Beet Salad

Recipe courtesy of Tia Mowry

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here