Directions:
- In a large pan, heat oil over medium heat and fry the onion until golden brown, about 10 minutes.
- Add garlic. Stir and cook 1 minute.
- Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chipotle powder and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, for 2 hours, or until thick. Let cool slightly.
- Puree the sauce in batches, in a blender, until smooth. Or, use an immersion blender. Keeps in the refrigerator 1 week, or freeze up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.5 Kcal (781 kJ) | ||
| Calories from fat | 66.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 67.05mg | 3% | |
| Potassium | 555.34mg | 12% | |
| Total Carbs | 30.56g | 10% | |
| Sugars | 26.45g | 106% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 75mg | 8% | |
| Amount Per 100 g | |||
| Calories | 160.75 Kcal (673 kJ) | ||
| Calories from fat | 57.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 11% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 57.79mg | 3% | |
| Potassium | 478.68mg | 12% | |
| Total Carbs | 26.34g | 10% | |
| Sugars | 22.79g | 106% | |
| Dietary Fiber | 1.63g | 8% | |
| Protein | 1.2g | 3% | |
| Vitamin C | 6.2mg | 12% | |
| Iron | 2.1mg | 13% | |
| Calcium | 64.7mg | 8% | |
* 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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