Place the 1/2 small yellow onion, red bell pepper, garlic,
tomatoes, apple cider vinegar, molasses and ground black pepper into the Ninja 710ml
cup and blend for 25 seconds.
Pour the tomato mixture into a 2-quart sauce pot and cook on
medium heat for 25 minutes, stirring occasionally.
Remove from the heat and pour into an airtight container and
refrigerate for 1 hour.
In the Ninja 710ml cup, place the 1/4 small yellow onion,
pickles, Dijon mustard and the cooled tomato mixture and pulse 6 times.
