1/2 Cup Green Bell Pepper finely diced
1/2 Cup Yellow Onion finely diced
1 Jalapeño Pepper—Finely diced (I kept seeds in 1/2 of it to keep the heat down)
2 Cloves garlic- diced
2 Cups Pomegranate Juice
Lemon Juice (Juice of 1/2 of a lemon)
1/4 Cup Ketchup
1/2 Cup Turbinado Sugar ( Sugar in the Raw)
1 Tablespoon Chili Powder
1 Tablespoon Smoked paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Curry
2 Tablespoons Salt
1 Tablespoons Black pepper
Olive Oil
Heat olive oil in pot, add peppers and onions, season with salt and pepper
Cook till peppers are soft and onions are translucent
Add Garlic cook till garlic is fragrant
Add Pomegranate juice, lemon juice, ketchup and all the spices.
Simmer till mixture has reduced by 1/2 and mixture has thickened.
If you like your sauce smooth, use an immersion blender to blend.