Nicely balanced with fruit and vegetables, this chunky colourful condiment goes well with any main course. If you want to increase the heat, add 1 hot red pepper, seeded and minced. For even more fire, include the seeds.
- Portion size 5 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
In large shallow Dutch oven, combine tomatoes, peaches, pears, red pepper, onion, vinegar, jalapeneo, tomato paste, sugar, salt and chili powder. Bring to boil over high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring often, until fruit is tender and spoon leaves trail when pulled through sauce, about 12 minutes. Add coriander; simmer for 3 minutes.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 55 mg
- Protein trace
- Calories 9.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 7.0
