- Portion size 250 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Method
Broil red pepper, turning often, until charred, about 15 minutes. Let cool enough to handle; peel, seed and chop.Meanwhile, soak apricots in 1/4 cup (50 mL) boiling water for 15 minutes.
In skillet, heat oil over medium-low heat; cook shallots, garlic, Scotch Bonnet pepper and red pepper until very soft, about 15 minutes. Transfer to food processor; add vinegar, salt, sugar, apricots and soaking liquid; pulse until slightly chunky. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 1 mg
- Protein trace
- Calories 32.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 4.0
- Vitamin C 22.0
