| 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.
A Message from our Provider:
“How can a moral wrong be a civil right?”