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Ingredients
1 cup white vinegar
2 tablespoons mint jelly
1 cup tightly packed fresh mint leaves, finely chopped
5 shallots, minced
2 cloves garlic, minced
1 jalapeno, seeded and minced
2 tablespoons vegetable oil
Salt and freshly ground black pepper
Nutritional analysis per serving
22 grams carbs; 168 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 416 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine vinegar and mint jelly. Bring to a boil, and simmer until reduced by half, about 10 minutes. Cool.
- Step 2
Add mint, shallots, garlic, jalapeno and vegetable oil. Transfer to a blender, and puree until smooth. Season with salt and pepper. Serve as a condiment for grilled or roasted meats, vegetables or poultry.
Private Notes
Comments
Yummy~ but needs a bit of maneuvering towards the end with the shallot piece unless you want to walk around with a full pack of gum in your mouth the next day... Since shallots vary so widely in size- perhaps a measurement (possible possibly 1/4 cup/ or 3 TBSP?) anyway- Ambassador Clark is always spot on with her magic touch- thank you!