1 1/2 cups canned tomatoes
2 cups chopped onion
2 green peppers, chopped
1 cup chopped celery
1/4 cup brown sugar
5 bay leaves
1 tablespoon salt
1/2 teaspoon thyme
1/2 cup kalamansi juice
1/2 teaspoon sweet chili powder (optional)
Cook all ingredients together, except kalamansi juice, 20 to 30 minutes.
Cool and add kalamansi juice.
Remove bay leaves. Put through a fine strainer or blenderize.
Yield: 1 quart
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