1/2 cup honey
1/4 cup olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon vanilla extract
2 jalapeno pepper, finely chopped
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon coarse dried oregano
1 tablespoon dried basil
1 lemon, juiced
1/2 teaspoon white vinegar
4 ounces tomatoes, seeded and chopped
1 cup chopped onion
1 cup chopped celery
1 (14 ounce) can crushed pineapple with juice
1 cup honey
1 cup chopped fresh parsley
In a small saucepan over medium heat, combine honey, olive oil, egg, bell pepper, oil, curry, vanilla extract, lemon juice and white vinegar. Mix thoroughly. Allow to simmer for 10 minutes.
Place the tomato mixture in a small saucepan over hot water. Turn to coat. Cover saucepan and let stand overnight, uncovered. Drain of liquid. Cool.
In a little bowl, combine salsa with lime juice, chile peppers and parsley. Mix thoroughly.
I added a large can of tomato sauce and used my pasta as a guide. Didn't have garlic powder, but it was pretty good.
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