Ingredients
1/2 medium onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil
2 jalapeno chile peppers, minced
1/4 tsp. red chili flakes
1/4 tsp. hot smoked paprika
1 Tbsp. ground cumin
2 oz. tomato paste
1 cup applesauce, unsweetened
1/4 cup molasses
1 Tbsp. mustard
3 cups water
1/4 cup sherry vinegar
Directions
Cook onion and garlic in olive oil on low heat until aromatic. Add jalapenos, chili flakes, paprika, cumin and tomato paste. Cook on low heat for about 2 minutes, stirring constantly. Add applesauce, molasses and mustard and cook for 1 more minute. Add water and bring to a boil. Immediately turn down heat and simmer for about 2 hours or transfer the sauce to a slow cooker and cook on low for 2 to 3 hours. Strain sauce and add vinegar. Adjust seasoning to taste.
Note: Any pepper can be used in place of jalapeno, depending upon spice preference. Can be stored in refrigerator up to 30 days.
Yield: 4 cups
Nutritional Information
Per Serving: 36 calories, 1g fat (24.0% calories from fat), trace protein, 7g carbohydrate, 1g dietary fiber, 0mg cholesterol; 44mg sodium. Exchanges: 0 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 0 fat, 0 other carbohydrates