Directions:
- In saucepan, heat oil over medium heat; cook shallot, garlic, paprika, chili powder, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes, tomato paste, vinegar, green bell pepper, sugar and mustard; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by about 1/3, about 20 minutes. Let it cool! Pour into a blender; puree until smooth. Add molasses, blend well.
- * Tip - refrigerate in an airtight container for up to 1 month.
- This makes about 4 cups. Brush on during the last few minutes of grilling or serve it on the side for dipping. Use 1 cup for every 4 servings of meat, poultry or fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.15 Kcal (344 kJ) | ||
| Calories from fat | 9.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 2% | |
|---|---|---|---|
| Sodium | 152.37mg | 6% | |
| Potassium | 371.36mg | 8% | |
| Total Carbs | 17.85g | 6% | |
| Sugars | 15.41g | 62% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 100.4 Kcal (420 kJ) | ||
| Calories from fat | 11.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 2% | |
|---|---|---|---|
| Sodium | 186.23mg | 6% | |
| Potassium | 453.88mg | 8% | |
| Total Carbs | 21.82g | 6% | |
| Sugars | 18.84g | 62% | |
| Dietary Fiber | 1.58g | 5% | |
| Protein | 1.32g | 2% | |
| Vitamin C | 11.3mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.8mg | 17% | |
| Calcium | 57.6mg | 5% | |
* 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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