Yield: 1 servings
| Measure | Ingredient |
|---|---|
| Van Geffen VGHC42A | |
| ½ cup | Onion -- finely minced |
| ½ cup | Green onions -- finely |
| Sliced | |
| ½ cup | Red bell pepper -- mince |
| Fine | |
| 3 | Pickled jalapeno peppers -- |
| Seed, | |
| 3 mediums | Garlic cloves, minced |
| ¼ teaspoon | Dried thyme, crushed |
| 1 tablespoon | Olive oil |
| 1½ | Bottles ketchup |
| ¾ cup | Canned crushed tomatoes in puree |
In a medium saucepan set over medium-low heat, saute the onion, green onions, red pepper, jalapeno peppers, garlic and thyme in the olive oil for 10 minutes, until the vegetables have softened. Add the ketchup and tomatoes and bring to a simmer. Cook, partially covered, 5 minutes, stirring occasionally. Transfer the ketchup to a bowl, cool and refrigerate until ready to use. Can be kept in refrigeration 2 weeks. Yield 3 cups. (wrv)
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking