Title: Cajun Ketchup
Categories: Ethnic Sauce
Yield: 1 Servings
| 1/2 | c | Onion; finely minced |
| 1/2 | c | Green onions; finely sliced |
| 1/2 | c | Red bell pepper; mince fine |
| 3 | | Pickled jalapeno peppers; se |
| 2 | md | Cloves garlic -- minced |
| 1/4 | ts | Dried thyme -- crushed |
| 1 | tb | Olive oil |
| 1 1/2 | | Bottles ketchup |
| 3/4 | c | 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.