While I am not a big ketchup fan, it is good on hamburgers, tator tots and homemade potato planks. Here's a way to use up the abundance of red peppers from your garden and make them into a tasty condiment.
Ingredients: 4 large red bell peppers, 1 cup brown sugar-firmly packed, 1/2 cup white onion-chopped, 1/2 cup red wine vinegar. 1/2 teaspoon salt.
Preparation: Wash and cut off the stem from the peppers. Get grill fired up and pre-heat to 350 degrees. Roast peppers on the grill for 20 minutes (keeping them away from flame or heat source). Once roasted, remove the peppers, place them in a bowl, cover and allow to cool down-approximately 30 minutes. Once peppers are cool, remove skin, slice and remove seeds and ribs.
Place peppers in saucepan with all the remaining ingredients. Bring mixture to a boil, stirring frequently to blend ingredients. Stir until mixture thickens, approximately 20 minutes. Remove from stove and puree in a blender or food processor. Let mixture cool, then place in jar or bottle. Refrigerate. Stores for approximately 1 week in the refrigerator.