Chile Pepper Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
Preparation steps
1.
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.
2.
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.
