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Ingredientes
- 1 tsp Extra virgin olive oil
- 1/4 c. Minced onions
- 1 x Jalapeno, seeded and minced
- 1 pt Fresh blueberries
- 2 Tbsp. Rice wine vinegar
- 1 1/2 Tbsp. Dark brown sugar
- 1 Tbsp. Dijon mustard
- 1/4 c. Water
Direcciones
- Saute/fry the onions and jalapeno in extra virgin olive oil over medium-high heat in a small saucepan till limp, 2 to 3 min. Add in the remaining ingredients and cook at a low boil for 15 min, stirring often. Puree the sauce in a blender or possibly food processor till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 52 | |
| Calories from Fat 9 | 17% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 61mg | 2% |
| Total Carbs 11.03g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.37g | 6% |
| Protein 0.56g | 1% |
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