I made this to put on grilled cheese sandwiches, but it would be wonderful on any sandwich or even to top a meatloaf. It could also make some mighty fine sloppy joes! Don't even get me started on dunking tortilla chips in it.
Ingredients:
1 (28 ounce) can diced tomatoes, with juice
1 Tablespoon tomato paste
1 cup chopped green pepper
1 cup chopped yellow onion
1 Roma tomato, chopped
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon mustard seed
Pinch of nutmeg
Pinch of allspice
Pinch of ground ginger
Pinch of ground chipotle pepper
Salt and pepper to taste
Directions: Combine all ingredients and bring to a full, rolling boil. Reduce to a simmer (low or medium-low heat) and simmer, uncovered, for 3 hours or until very thick. Stir the mixture often. Let cool and store in covered containers in the refrigerator for up to a week.
Get creative on me: Adjust the spices to whatever you like. Or maybe add in a chopped jalapeno for more heat. You could also change out half of the green pepper for red, yellow or orange bell peppers.
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