Quick And Easy Recipe -- Cajun Ketchup

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

CAJUN KETCHUP About 3 cups; approximate preparation time 15 minutes

1/2 cup finely minced onion

1/2 cup finely sliced green onions

1/2 cup finely minced red bell pepper

2-3 pickled jalapeno peppers, seeded and minced

1-2 medium cloves garlic, peeled and minced

1/4 teaspoon dried thyme, crushed

1 tablespoon olive oil

1 1/2 cups bottled ketchup

3/4 cup canned crushed tomatoes in puree

1. In a medium-sized 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 ketchup and tomatoes and bring to a simmer. Cook, partially covered, 5 minutes, stirring occasionally.

3. Transfer the ketchup to a bowl, cool and refrigerate until ready to use. The ketchup can be kept in refrigeration 2 weeks.

Data per 2 tablespoon servings Calories 25 Protein 0g Fat 1g Carbohydrates 5g Sodium 255mg Saturated fat 0g Monounsaturated fat 0g Polyunsaturated fat 0g Cholesterol 0mg