Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Red onion - quartered
8 lg Yellow bell peppers
4 sm Red chilies
3/4 c Red wine vinegar
3/4 c Sugar
2 tb Garlic - chopped
Salt

Prepare barbecue grill (medium-high heat). Grill onion until lightly
charred, about 15 minutes per side. Grill peppers and chilies until
charred, turning occasionally, about 20 minutes for peppers and 13
minutes for chilies. Wrap peppers and chilies in paper bag and let
stand 10 minutes to steam. Peel and seed peppers and chilies; chop
finely. Coarsely chop onion. Combine vegetables in heavy large
saucepan with all remaining ingredients. Cook over low heat,
stirring until sugar dissolves. Increase heat and bring to boil.
Reduce heat and simmer gently until mixture thickens and mounds in
spoon, stirring frequently, about 45 minutes. Puree catsup through
fine blade of food mill. Serve at room temperature. (Can be prepared
5 days ahead and refrigerated.)

Makes about 2 cups.

Bon Appetit, July, 1987.

Use with Grilled Delmonico Steaks with Two Catsups.

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