Chile Pepper Sauce

Name: Chile Pepper Sauce
Total time: 55 min
Yield: 4
Cuisine: Asian
Ingredients: 6 small red chili peppers; 4 garlic cloves; 4 Red Bell pepper; 1 Tbsp freshly grated ginger; 2 shallots; 30 milliliters Fish sauce; 1 sm can chopped Tomatoes (400 g); 225 grams brown cane sugar; 100 milliliters Sherry vinegar

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Health Score:

90 / 100

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

301

calories

Calories

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Nutritional values

1 glass contains
(Percentage of daily recommendation)

Calorie	301 cal.	(14 %)
Protein	4 g	(4 %)
Fat	1 g	(1 %)
Carbohydrates	66 g	(44 %)
Sugar added	56 g	(224 %)
Roughage	5.5 g	(18 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0 μg	(0 %)
Vitamin E	5.7 mg	(48 %)
Vitamin K	29.7 μg	(50 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	2 mg	(17 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	137 μg	(46 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	9.5 μg	(21 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	261 mg	(275 %)
Potassium	617 mg	(15 %)
Calcium	41 mg	(4 %)
Magnesium	43 mg	(14 %)
Iron	1.8 mg	(12 %)
Iodine	4 μg	(2 %)
Zinc	0.6 mg	(8 %)
Saturated fatty acids	0.2 g
Uric acid	36 mg
Cholesterol	0 mg
Complete sugar	64 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

glasses

Ingredients: 6 small red chili peppers; 4 garlic cloves; 4 Red Bell pepper; 1 Tbsp freshly grated ginger; 2 shallots; 30 milliliters Fish sauce; 1 sm can chopped Tomatoes (400 g); 225 grams brown cane sugar; 100 milliliters Sherry vinegar

How healthy are the main ingredients?

Tomato ginger garlic clove shallot

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Preparation steps

Rinse chile peppers, cut lengthwise, remove ribs and seeds and chop finely. Peel and chop garlic. Rinse bell peppers, cut in half, remove seeds and ribs and dice. Peel shallots and coarsely chop.

Place chile peppers, garlic, bell peppers, ginger, shallots, fish sauce and tomatoes into a blender. Blend fine and move to a pot. Add sugar and vinegar and bring to a boil, stirring occasionally. Reduce heat and simmer about 45 minutes until sauce thickens. Press through a sieve, pour into glasses and refrigerate. Use within two weeks.