Plum Good Barbecue Basting Dipping Sauce Recipe

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Plum Good Barbecue Basting Dipping Sauce

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Ingredients:

Serving

3 cups washed pitted plums , with skins i used red but i suppose you could use other types as well. chop in food processor
1 (28 oz) can chili sauce
1 cup brown sugar
1 cup white wine vinegar
2 fresh garlic cloves, diced and then crushed
1/2 cup white onion, minced
2 tsp jalapeno peppers , minced. i used canned
1/2 tbsp sea salt
1 tsp dry mustard
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
2 tbsp olive oil

Directions:

Throughly chop plums in food processor then transfer into a cooking pot.
Add all remaining ingredients except olive oil stirring between additions.
Bring to a boil and reduce to a simmer.
Simmer on stove for 15 minute or until the onions are translucent and it reaches a good saucy consistency.
Add the olive oil, stir and remove from heat.
After it cools down some you can put into a bowl or clean jars and transfer it into the refrigerator.
Will keep in fridge for up to two weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	359.9 Kcal (1507 kJ)
Calories from fat	64.39 Kcal
		% Daily Value*
Total Fat	7.15g	11%
Sodium	1007.97mg	42%
Potassium	369.43mg	8%
Total Carbs	71.74g	24%
Sugars	67.42g	270%
Dietary Fiber	2.37g	9%
Protein	1.88g	4%
Vitamin C	17.3mg	29%
Iron	0.8mg	4%
Calcium	68.9mg	7%

Amount Per 100 g
Calories	128.89 Kcal (540 kJ)
Calories from fat	23.06 Kcal
		% Daily Value*
Total Fat	2.56g	11%
Sodium	360.98mg	42%
Potassium	132.3mg	8%
Total Carbs	25.69g	24%
Sugars	24.14g	270%
Dietary Fiber	0.85g	9%
Protein	0.67g	4%
Vitamin C	6.2mg	29%
Iron	0.3mg	4%
Calcium	24.7mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.3

Points
10

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium,
High in Sugar

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