Heat 1/2 cup of the oil in a skillet over medium-low heat. Saute the onions and garlic with the salt until soft but not brown, 5 to 7 minutes. Set aside to cool 10 minutes. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The compote can be refrigerated overnight. Serve with roasted or grilled fish. Yield: 2 1/2 cups Recipe By :TOO HOT TAMALES SHOW TH#6164 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 350.9mg||12 %|
|Potassium 146.4mg||4 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.6g|
|Protein 1g||1 %|
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Calories per serving: 96
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