1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes.
2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes.
3. Add the jalapeño pepper and cook 5 minutes.
4. Add the salt.
Serving Size: about 1/2 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin