** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Saute the onions and jalapeno in olive oil over medium-high heat in a small
saucepan until limp, 2 to 3 minutes.
2. Add the remaining ingredients and cook
at a low boil for 15 minutes, stirring often.
3. Puree the sauce in a blender
or food processor until smooth.
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Dietary Notes:
This recipe is low-sodium with 3mg per serving, low-fat with 1g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Blueberries, Sulfites, Natural Sweeteners, Mustard, Vinegar, Onion, Olive Oil allergies.
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