Directions:
- Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes. Drain, cool, discard stems and roughly chop chilies; set aside.
- In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
- Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
- Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
- Bring to a boil, remove from heat and stir in ice.
- In batches, puree sauce in a blender.
- Can be kept refrigerated up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93 Kcal (389 kJ) | ||
| Calories from fat | 42.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Sodium | 410.39mg | 17% | |
| Potassium | 358.08mg | 8% | |
| Total Carbs | 11.74g | 4% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 36.34 Kcal (152 kJ) | ||
| Calories from fat | 16.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 7% | |
|---|---|---|---|
| Sodium | 160.36mg | 17% | |
| Potassium | 139.92mg | 8% | |
| Total Carbs | 4.59g | 4% | |
| Sugars | 2.84g | 29% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 0.55g | 3% | |
| Vitamin C | 4.9mg | 21% | |
| Iron | 0.4mg | 5% | |
| Calcium | 9.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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