Directions:
- In a saucepan, cover dried chili pepper with water and simmer until softened, about 20 minutes; drain, cool, discard stem, chop and set aside.
- In a large saucepan, heat 2 tablespoons oil over medium high heat; cook onion, garlic, jalapeno pepper, and apple until tender, about 10 minutes.
- Stir in tomato paste, cider vinegar, molasses, rosemary, thyme, salt, and reserved chilies.
- Bring mixture to a boil, remove from heat, stir in 3 cups ice cubes.
- Puree in batches.
- Store, refrigerated, up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.36 Kcal (764 kJ) | ||
| Calories from fat | 21.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 236.57mg | 10% | |
| Potassium | 197.17mg | 4% | |
| Total Carbs | 36.36g | 12% | |
| Sugars | 30.09g | 120% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 2.4mg | 13% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 116.8 Kcal (489 kJ) | ||
| Calories from fat | 13.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 4% | |
|---|---|---|---|
| Sodium | 151.51mg | 10% | |
| Potassium | 126.28mg | 4% | |
| Total Carbs | 23.28g | 12% | |
| Sugars | 19.27g | 120% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 4mg | 10% | |
| Iron | 1.5mg | 13% | |
| Calcium | 56.9mg | 9% | |
* 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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