Directions:
- Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
- Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
- Purée in a blender (use caution when blending hot liquids).
- Cooks' note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.55 Kcal (1397 kJ) | ||
| Calories from fat | 116.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 20% | |
|---|---|---|---|
| Sodium | 682.42mg | 28% | |
| Potassium | 506.69mg | 11% | |
| Total Carbs | 49.57g | 17% | |
| Sugars | 43.84g | 175% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 77.59 Kcal (325 kJ) | ||
| Calories from fat | 27.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 20% | |
|---|---|---|---|
| Sodium | 158.74mg | 28% | |
| Potassium | 117.87mg | 11% | |
| Total Carbs | 11.53g | 17% | |
| Sugars | 10.2g | 175% | |
| Dietary Fiber | 1.22g | 21% | |
| Protein | 0.69g | 6% | |
| Vitamin C | 5mg | 36% | |
| Iron | 0.1mg | 2% | |
| Calcium | 6.7mg | 3% | |
* 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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