The Guardian (Charlottetown) - - FOOD -

Start to fin­ish: 40 min­utes Serv­ings: 10 12-ounce kiel­basa, finely diced

1 large yel­low onion, diced

4 cloves gar­lic, diced 14 1/2-ounce can fire-roasted diced toma­toes

1/4 cup packed brown sugar

1/4 cup cider vine­gar

1/2 tsp red pep­per flakes Kosher salt and ground black pep­per In a large, deep skil­let over medium, cook the kiel­basa, stir­ring of­ten, un­til caramelized and well browned, 6 to 7 min­utes. Add the onion and gar­lic and cook for an­other 5 min­utes. Add the toma­toes, brown sugar, vine­gar and red pep­per flakes. Con­tinue to cook, main­tain­ing a sim­mer un­til thick and jammy, 10 to 15 min­utes. Sea­son with salt and pep­per, then al­low to cool slightly. Serve warm. Nutri­tion in­for­ma­tion per serv­ing: 120 calo­ries; 50 calo­ries from fat (42 per cent of to­tal calo­ries); 6 g fat (2 g sat­u­rated; 0 g trans fats); 25 mg choles­terol; 520 mg sodium; 11 g car­bo­hy­drate; 1 g fi­bre; 7 g sugar; 5 g pro­tein.

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