Recipe

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• 1 (14 1/2 oz) can diced tomatoes
• 1 tsp olive oil
• 1/4 medium jalapeno pepper, seeded and minced
• 1/2 tsp ground cinnamon
• 1/4 tsp sugar
• salt and pepper

• 1 Drain the tomatoes and put in a medium bowl.
• 2 Heat the olive oil in a small saucepan on medium heat. Add the jalapeño, season with a pinch of salt, and sauté for 1 to 2 minutes, allowing the pepper to soften and mellow a bit.
• 3 Add the cinnamon, cook for 30 seconds, and remove from heat.
• 4 Add the jalapeño and cinnamon mixture to the tomatoes, then add the sugar. Stir to combine, and add more salt and pepper to taste.