Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 2 TBSPS olive oil
- 2 Vidalia onions, thinly sliced
- 2 tsps kosher salt
- 2 cloves garlic, minced
- 10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
- 1/2 cup molasses
- 1/2 cup light brown sugar
- 1/2 cup cider vinegar
- 1/2 tsp allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
Direcciones
- In a high-sided saute pan with a lid, heat the olive oil over medium heat.
- Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes.
- Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
- Stir in the garlic and saute 1 to 2 minutes.
- Add the tomatoes and cook an additional 10 minutes.
- Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer.
- Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 671g | |
| Recipe makes 3 servings | |
| Calories 424 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1617mg | 67% |
| Potassium 2083mg | 60% |
| Total Carbs 103.56g | 28% |
| Dietary Fiber 6.6g | 22% |
| Sugars 82.93g | 55% |
| Protein 4.86g | 8% |
