1 red onion, quartered
8 lg. yellow bell peppers
4 sm. red chilies
3/4 c. red wine vinegar
3/4 c. sugar
2 tbsp. chopped garlic
Salt

Prepare barbecue grill (medium-high heat). Grill onion until lightly charred, about 15 minutes per side. Grill peppers and chilies until charred, turning occasionally, about 20 minutes for peppers and 13 minutes for chilies. Wrap peppers and chilies in paper bag and let stand 10 minutes to steam. Peel and seed peppers and chilies; chop finely. Coarsely chop onion.

Combine vegetables in heavy large saucepan with all remaining ingredients. Cook over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Reduce heat and simmer gently until mixture thickens and mounds in spoon, stirring frequently, about 45 minutes. Puree ketchup through fine blade of food mill. Serve at room temperature.