Saute the onions and jalapeno in olive oil over medium-high heat in a small saucepan until limp, 2 to 3 minutes. Add the remaining ingredients and cook at a low boil for 15 minutes, stirring often. Puree the sauce in a blender or food processor until smooth. Per serving: 45.8 calories; 1.1 g fat (19% calories from fat); 0.7 g protein; 9.6 g carbohydrate; 0 mg cholesterol; 35 mg sodium Recipe by: Strang Cookbook for Cancer Prevention, page 258 (modified) Posted to EAT-LF Digest by Joanne McAndrews
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 6|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 59.4mg||2 %|
|Potassium 63.2mg||2 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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