Directions:
- Cut an X in the bottom of each peach, then blanch in medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
- Cook onion, jalapeno, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softtened, 8-10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
- Puree in a blender with caution.
- Note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.09 Kcal (2793 kJ) | ||
| Calories from fat | 233.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.97g | 40% | |
|---|---|---|---|
| Sodium | 1364.84mg | 57% | |
| Potassium | 1013.37mg | 22% | |
| Total Carbs | 99.14g | 33% | |
| Sugars | 87.67g | 351% | |
| Dietary Fiber | 10.48g | 42% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 42.9mg | 72% | |
| Iron | 0.8mg | 4% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.59 Kcal (325 kJ) | ||
| Calories from fat | 27.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 40% | |
|---|---|---|---|
| Sodium | 158.74mg | 57% | |
| Potassium | 117.87mg | 22% | |
| Total Carbs | 11.53g | 33% | |
| Sugars | 10.2g | 351% | |
| Dietary Fiber | 1.22g | 42% | |
| Protein | 0.69g | 12% | |
| Vitamin C | 5mg | 72% | |
| Iron | 0.1mg | 4% | |
| Calcium | 6.7mg | 6% | |
* 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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