Directions:
- Heat the olive oil over medium heat in a 5-6 quart, non-reactive saucepot until hot. Add the ginger and onion, and cook until the onion is golden and tender, about 10 minutes.
- Add the chili powder and cook, stirring for anout 1 minute. Add the garlic and pineapple and cook for 1 minute longer. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard and salt.
- Puree the sauce with an immersion blender until smooth.
- Return the sauce to the heat and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.08 Kcal (540 kJ) | ||
| Calories from fat | 49.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Sodium | 418.23mg | 17% | |
| Potassium | 234.07mg | 5% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 11.41g | 46% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 1.37g | 3% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.92 Kcal (854 kJ) | ||
| Calories from fat | 77.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 8% | |
|---|---|---|---|
| Sodium | 660.72mg | 17% | |
| Potassium | 369.79mg | 5% | |
| Total Carbs | 30.75g | 6% | |
| Sugars | 18.03g | 46% | |
| Dietary Fiber | 3.1g | 8% | |
| Protein | 2.16g | 3% | |
| Vitamin C | 7.6mg | 8% | |
| Iron | 1.7mg | 6% | |
| Calcium | 66.1mg | 4% | |
* 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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