Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Van Geffen VGHC42A
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 --
Seed,
3 md Garlic cloves, 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. (wrv)

Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking

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