1 1/2 lbs Roma tomatoes (approx. 6)
3/4 lbs onion, finely diced
2 1/2 lbs red peppers (approx. 12)
1/4 lbs Anaheim peppers, seeded and chopped (approx. 14)
2/3 cup brown sugar
1 tsp mustard seeds, toasted and ground
1 tsp cumin, toasted and ground
1/4 cup garlic, chopped
1/8 cup ginger, chopped
1/8 tsp turmeric
2/3 cup red wine vinegar
salt and pepper, for seasoning
Preheat oven to 350°F.
Cut the tomatoes into halves and drizzle with olive oil. Roast in a preheated oven until the skins begin to blister.
Heat a bit of olive oil in a large pot over low heat. Add the onions and cook until translucent. Add the Anaheim peppers to the onions and continue cooking until the peppers are tender.
Add the liquid from the roasted peppers and tomatoes. Add the brown sugar to caramelize. Add the spices and stir well. Add the ginger turmeric, and garlic. Deglaze with the red wine vinegar.
Add the roasted peppers and tomatoes to the pot and reduce the heat to very low. Cook for 1 to 2 hours, season with salt and pepper.
Once all ingredients have cooked down, allow the mixture to cool then purée in a food processor.