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Cajun Catsup

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 cup finely minced onion
  
• 1/2 cup finely sliced green onions
  
• 1/2 cup finely minced red bell pepper
  
• 2 to 3 pickled jalapeno peppers, seeded and minced
  
• 1 to 2 medium cloves garlic, peeled and minced
  
• 1/4 tsp dried thyme, crushed
  
• 1 Tbsp olive oil
  
• 1-1/2 cups bottled catsup
  
• 3/4 cup canned crushed tomatoes in puree
  






Instructions



1. In a medium-size heavy 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.
   
   
2. Add the catsup and tomatoes and bring to a simmer. Cook, partially covered, 5 minutes, stirring occasionally.
   
   
3. Transfer the catsup to a bowl, cool and refrigerate until ready to use. The catsup can be kept in refrigeration 2 weeks.
   
   Makes about 3 cups.