Jalapeno Pepper Ketchup

• 1 can (5-1/2 oz (154 grm).) tomato paste
• 1/4 tsp (1 ml) dry mustard
• 1/4 cup (60 ml) packed brown sugar
• 1/4 ts cinnamon
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) cider vinegar
• 1 tsp (5 ml). finely minced jalapeno peppers (more or less to taste)
• pinch cloves
• pinch allspice

1. In jar or bowl, combine all ingredients, mix well.
2. Cover and store in refrigerator for up to 1 month.

tomato paste, mustard, brown sugar, cinnamon, water, cider vinegar, jalapeno peppers, cloves, allspice

Taken from online-cookbook.com/goto/cook/rpage/0009EC (may not work)