Barbecue Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,048 cal. | (50 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 204 g | (136 %) | ||
| Sugar added | 100 g | (400 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 37.8 μg | (84 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 2,547 mg | (64 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 190 g |
Ingredients
- Ingredients
- 1 green chili pepper
- 300 grams green Tomatoes
- 1 Apple
- 2 Banana
- 1 Lime
- 1 shallot
- 3 garlic cloves
- 1 Tbsp Canola oil
- 1 tsp Curry powder
- 5 Tbsps sugar
- 300 milliliters apple cider vinegar
- salt
- freshly ground peppers
Preparation steps
Rinse and halve the chili. Remove the seeds and finely dice. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into wuarters, remove the core, and finely dice. Peel and quarter the apple. Remove the core and finely dice. Peel the banana and cut into pieces. Mix the banana with the apples, tomatoes, and chili. Squeeze the juice from the lime, then add to the tomato mixture. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté both until translucent.
Add the tomato mixture, curry, and sugar to the pan. Mix in the vinegar and simmer for 20 minutes over low heat, stirring occasionally. Puree the mixture, and season to taste with curry powder, salt, and pepper. Pour the sauce into hot, sterilized jars, seal tightly, and let cool. Store in the refrigerator, and use within a few days.
