Cajun ketchup

Yield: 1 servings

Measure Ingredient
Van Geffen VGHC42A
½ cup Onion -- finely minced
½ cup Green onions -- finely
½ cup Red bell pepper -- mince
3 Pickled jalapeno peppers --
3 mediums Garlic cloves, minced
¼ teaspoon Dried thyme, crushed
1 tablespoon Olive oil
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

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