| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments | 6 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1/4 | c | Chopped onions |
| 1 | Jalapeno; seeded and chopped | |
| 1 | pt | Fresh blueberries |
| 2 | tb | Rice wine vinegar |
| 1 1/2 | tb | Dark brown sugar |
| 1 | tb | Dijon mustard |
| 1/4 | c | Water |
INSTRUCTIONS
Saute the onions and jalapeno in olive oil over medium-high heat in a small saucepan until limp, 2 to 3 minutes. Add the remaining ingredients and cook at a low boil for 15 minutes, stirring often. Puree the sauce in a blender or food processor until smooth. Per serving: 45.8 calories; 1.1 g fat (19% calories from fat); 0.7 g protein; 9.6 g carbohydrate; 0 mg cholesterol; 35 mg sodium Recipe by: Strang Cookbook for Cancer Prevention, page 258 (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Aug 15, 1998, converted by MM_Buster v2.0l.
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