Roasted red pepper & tomato chutney from Chow Bella food blog (Phoenix New Times)

Roasted Red Pepper and Tomato Chutney

Recipe Courtesy of Chef Jason Peterson from Switch Restaurant & Wine Bar

4 large red bell peppers, roasted, peeled, seeded and chopped

1 large sweet onion, diced small

1 medium can diced tomatoes
in juice

1 cup red wine vinegar

1 cup sugar

1 tablespoon coriander

1 tablespoon allspice

1/2 teaspoon nutmeg

3 whole cloves

1/2 stick whole Cinnamon

Pinch of red chili flakes

Salt and Pepper to taste

Prep time: 30 minutes
Cook time: 45 minutes

Start by roasted red peppers in a hot oven or on BBQ grill until skin is charred. Place peppers in a paper bag until cool enough to handle

(can be done 1 day ahead). Peel remove seeds and chop peppers to small dice size. Next is the easy part, as we say in the business, "All the kids in the pool!" Put everything except the dry spices in an 8-quart sauce pot and bring to a boil. Place dry spices in a saute pan and toast over medium heat until you can smell them begin to bloom (aroma will be strong be careful not to inhale too deeply). Turn down heat and simmer for about 45 minutes sauce will thicken slightly.