• 3 whole red peppers (or 2 cups canned or jarred fire-roasted red peppers)
• 1½ Granny Smith apples, peeled, cored & chopped
• 1 tsp dried chili flakes
• ½ cup agave syrup
• 4 tbsp agar agar flakes*
• ¼ cup red wine vinegar

(*Agar agar - sea vegetable flakes used for thickening, available at specialty or health food stores)

Special Equipment

• food processor
• heavy non-reactive saucepan

1. Place red peppers on an open flame such as a grill or gas stove top and char all sides of the peppers so they are black and red in color and blistered. Place peppers in a plastic bag and seal
2. Allow peppers to sit for 1-2 hours refrigerated until they are cool to handle.  Remove from plastic and peel away skin with small knife or under cool running water
3. Chop up peppers and set aside.  (Alternatively you can skip this step and purchase already roasted peppers)
4. Place peppers, apples, dried chili flakes, agave syrup, agar agar and red wine vinegar into a heavy non-reactive sauce pan and add just enough water to cover the peppers and apples.  Heat mixture until it comes to a boil, then reduce the heat to low and simmer gently for about 1 hour, stirring occasionally.  The moisture should boil down
5. Remove pepper and apple mixture and allow to cool. Place in a food processor or blender and pulse until mixture is slightly pureed, depending on how thick and chunky you prefer

Recipe complements of Phyllis Kaplowitz, Executive Chef, Bakers'  Best Catering