Place a rack about 4 inches from preheated broiler element. Arrange tomatoes and peppers on a foil-lined baking sheet. Place under broiler and turn occasionally until charred all over. Set aside. Chop tomatoes, including their skins. Remove stems and seeds from all peppers, then place in saucepot. Add remaining ingredients. Bring to a boil and then simmer on low for 45 minutes. Transfer to food processor or food mill and return to saucepot. Add water to adjust consistency.

Eggplant Fries

Peel eggplant and cut into ¼-inch medallions. Cut medallions into ¼-inch sticks the length of the medallions. Place 1 cup of flour into a shallow dish. Combine remaining flour, cracker meal, spices and seasonings in a separate shallow dish. In a third shallow dish whisk eggs and milk together. Prepare the eggplant for deep-frying: lightly dust with flour, then dunk into the milk and egg wash, then dredge through flour/cracker-meal breading. Shake off excess breading and deep fry for 2 minutes or until golden brown. Season eggplant fries with a pinch of salt while draining. Arrange fries on platter and use the charred jalapeño ketchup for dipping.