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Jalapeno Pepper Ketchup
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Serves/Makes:1 cup

  • 1 can (5-1/2 oz (154 grm).) tomato paste
  • 1/4 tsp (1 ml) dry mustard
  • 1/4 cup (60 ml) packed brown sugar
  • 1/4 ts cinnamon
  • 1/4 cup (60 ml) water
  • 2 tbsp (30 ml) cider vinegar
  • 1 tsp (5 ml). finely minced jalapeno peppers (more or less to taste)
  • pinch cloves
  • pinch allspice
  • In jar or bowl, combine all ingredients, mix well.
  • Cover and store in refrigerator for up to 1 month.
This recipe is derived from a standard homemade ketchup recipe. Just add the desired amount of peppers.

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