Pineapple and Yellow Bell Pepper Ketchup
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Pineapple and Yellow Bell Pepper Ketchup
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Pineapple and Yellow Bell Pepper Ketchup

Preparation
15 MIN
Cooking
25 MIN
Output
375 ml (1 1/2 cups), approximately
Freezes

Ingredients

Preparation

  1. In a saucepan, bring all the ingredients to a boil, stirring frequently. Simmer over medium heat, uncovered, for about 20 minutes or until the ketchup is syrupy and the pineapple, bell pepper, and onion are translucent. Season with salt and pepper. Let cool.
  2. Cover and refrigerate for at least 2 hours or until completely chilled.
  3. Serve with poultry or pork. Will keep for about two months in the refrigerator or 6 months in the freezer.

Comment

  1. Very nice. I haven't tried it with the chicken yet but I'm sure it will be great!

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