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Ingredientes
- 1 1/2 tsp extra virgin olive oil
- 1 med onion, minced
- 1 x jalapeno chili, stemmed, minced
- 2 c. distilled white vinegar
- 1 1/2 c. light corn syrup
- 1 c. water
- 1/2 x lemon, peel and white pith removed, coarsely minced
- 2 Tbsp. prepared white horseradish
- 1 1/2 Tbsp. packed minced liquid removed anchovy fillets
- 2 lrg clv garlic, minced
- 1 tsp salt
- 3/4 tsp grnd black pepper
- 1 lrg healthy pinch of grnd cloves
Direcciones
- Heat oil in heavy large saucepan over medium-high heat. Add in onion and chili; saute/fry till onion is soft, about 3 min. Add in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer till reduced to 3 C, stirring occasionally, about 40 min. Stir into nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
- Yield: 1 3/4 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 460mg | 19% |
| Potassium 49mg | 1% |
| Total Carbs 68.3g | 18% |
| Dietary Fiber 0.6g | 2% |
| Sugars 24.03g | 16% |
| Protein 0.35g | 1% |
