Yield: 1 Servings
|1 tablespoon||Olive oil|
|1 cup||Onions; diced|
|1 cup||Red pepper; diced|
|½ cup||Tomato puree|
|¼ cup||Pineapple juice|
|¼ cup||Soy sauce|
|2 tablespoons||Packed brown sugar|
|2 tablespoons||Garlic; chopped|
|1 teaspoon||Jalapeno chile pepper; chopped|
1. Heat oil in medium saucepan over medium-high heat. Add onions and pepper; cook 5 to 7 minutes until tender.
2. Add remaining ingredients; bring to a boil. Reduce heat to medium; cover and cook 10 minutes. Uncover; simmer 20 to 25 minutes more until vegetables soften. Puree in blender. Makes about 1¾ cups.
Prep time: 10 minutes Cooking time: 35 to 42 minutes Degree of difficulty: Easy Low-fat
Per serving: 421 Calories; 14g Fat (29% calories from fat); 9g Protein; 71g Carbohydrate; 0mg Cholesterol; 5016mg Sodium NOTES : This delicious sauce tastes terrific on practically everything you grill--steaks, ribs, poultry, even vegetables. The recipe can be doubled easily, then refrigerated up to one week or frozen up to one month. (If doubling, use a large saucepan.) Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Apr 3, 1998