Roasted Red Pepper-Tamarind Ketchup

Ingredients

• 3 oz. compressed tamarind pulp (a ¾-inch-thick piece about 1x4 inches)
• 3 cinnamon sticks, 3 inches long, freshly ground, or 2 tsp. ground cinnamon
• 3 large red bell peppers (about 1-¼ lb. total)
• 1 tsp. salt
• 1 medium onion, finely chopped (about 1-½ cups)
• ½ tsp. coarsely ground black peppercorns
• 12 cloves, freshly ground, or ¼ tsp. ground cloves
• + 4 more ingredients
• • ½ cup white wine or rice vinegar
  • ½ cup packed brown sugar
  • 1 cup hot water
  • 1 fresh chile, halved and seeded, or 1 small dried chile, or 1-½ tsp. dried red chile flakes

Heat the broiler and line a baking sheet with foil. Put the peppers on the sheet and broil them, turning occasionally, until the skin is blackened and the peppers are tender, about 10 minutes. Let them cool and then peel them. Cut them in half, remove the stems, ribs, and seeds, cut the flesh int...

View full recipe at Fine Cooking