Jalapeño Ketchup
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium onion 1 tablespoon olive oil 1/2 cup sugar
2 teaspoons cumin seed, toasted and ground 1 tablespoon toasted oregano 1 cup rice vinegar
2 roasted jalapeño chiles, minced 1 cup Mark's Red Chile Sauce (see recipe) 2 cups roasted Roma tomatoes, pureed
1/2 large bunch cilantro, chopped salt to taste



1 In a large saucepan, saute onion lightly in olive oil until soft. Add the sugar and cook to a glaze, about 5 minutes. Add the cumin and oregano, deglaze with the vinegar, and reduce slightly. Add the jalapeños, Red Chile Sauce, tomatoes, and cilantro. Simmer over low heat for about 1 hour. Allow to cool, and then puree. Season with salt to taste. Add water if ketchup becomes too thick or tastes too hot.

Back