Poblano Pepper Ketchup

Looking for something a little beyond the average ketchup? This version packs a little heat and is great smeared on hot dogs or sausage sandwiches. If you would prefer a mild version, replace half of the poblanos with roasted red bell peppers.

Makes about 3 cups

1 (14.5-ounce) can diced tomatoes in juice
6 poblano peppers, roasted, seeded and chopped
1 cup chopped red onion
2 teaspoons chopped garlic
1/4 cup dry red wine
1/3 cup dark brown sugar
1 tablespoon molasses
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 bay leaf

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool too room temperature, then chill until cold.