Cajun ketchup

1 servings

Ingredients

Quantity 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

Directions

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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