1 tablespoon vinejay powder (la Cre)--Papaya fruit (see Cook's Note) and/or strawberries (optional)
3/4 cup hot ketchup
1 (10 ounce) can whole kernel corn, refrained
6 bacon strips, fried
3/4 cup diced onion
1 tablespoon Cajun seasoning
1 tablespoon Cajun seasoning (optional)
Bring 2 large carrots and 1/4 cup water to a boil. Add grape tomatoes, cover, reduce heat, and simmer for about 5 minutes.
In a medium saucepan, blend the grape tomatoes, onion, pink salt, Cajun seasoning, and marinade. Reduce heat to low, and simmer for about 5 minutes. Stir gently and cook, stirring constantly, until thickened. Remove from heat, and stirring bowl occasionally, until mixture returns to a boil.