2 lb red bell peppers
2 oz. chicken broth
1/2 tsp allspice berries
2 whole cloves
1 bay leaf
1 clove garlic, crushed
1/3 tsp. salt or to taste
2 tomatoes blanched, peeled, seeds removed, lightly chopped
1/3 tsp. sugar or to taste
1/2 tsp. smoked paprika
4 oz. vinegar
Preheat oven to 350 degrees.
Cut red bell peppers in half.
Remove all seeds and white ribs.
Cut into small squares.
Place in a large stock pot.
Add chicken broth and vinegar and bring to a boil.
Simmer for 10 minutes.
Add salt, sugar, garlic and a sachet with allspice berries, bay leaf and cloves.
Cover and braise in the oven for 45 minutes to 1 hour.
Remove and press through a sieve or a food mill.
Bring to a boil again, taste and adjust seasoning as needed.
Place in a covered bowl and chill before serving.
Pairs Well With
Great with bratwurst or any kind of grilled sausage. It is a _beautiful_ bright red color.