 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
this is from our local newspaper around 1980 or so. I use this all the time. Adjust the heat to your liking. Ingredients:
1/2 cup finely minced yellow onion |
1/2 cup finely minced green onion |
1/2 cup finely minced red pepper |
2 pickled jalapeno peppers, chopped finely |
2 medium garlic cloves, crushed |
1 teaspoon adobo seasoning |
1/4 teaspoon thyme, crushed |
1 tablespoon olive oil |
1/2 cup bottled ketchup |
3/4 cup crushed tomatoes in puree |
Directions:
1. In a heavy saucepan, saute onion, green onions, red pepper, jalapenos, garlic, thyme and olive oil for about 10 minutes until the vegetables have softened.
2. Add ketchup and tomatoes, bring to a simmer and cook 5 minutes, stirring occasionally.
3. Transfer mixture to a bowl, cool and refrigerate until ready to use.
4. The can be refrigerated up to 3 weeks.
|
|