Fiery Chili Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.6 g | (82 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 28.4 mg | (237 %) | ||
| Vitamin K | 129.7 μg | (216 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 655 μg | (218 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,228 mg | (1,293 %) | ||
| Potassium | 2,496 mg | (62 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 2 kilograms Bell pepper
- 1 Eggplant
- 4 Tomatoes
- 3 garlic cloves
- 3 chili peppers
- olive oil
- lemon juice
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 220°C (approximately 430°F).
Rinse and halve the peppers. Remove the seeds and membranes, then place skin side up on a baking sheet lined with parchment paper. Rinse the eggplant and halve lengthwise. Place the eggplant skin side up on the baking sheet with the peppers. Roast in the oven for 15 minutes, until the eggplant is soft and the skin of the peppers have begun to blister. Remove from the oven, cover with a damp kitchen towel, and let cool.
Rinse the tomatoes, and remove the cores. Blanch in boiling water. Remove the tomatoes from the water and peel. Coarsely chop the tomatoes.
Peel the peppers, scrape the pulp from the eggplant, and coarsely chop both. Peel and finely dice the garlic. Rinse and finely dice the chilis. Heat 3 tablespoons of olive oil in a pan, then sauté the garlic and chilis for 3 minutes. Add the tomatoes, peppers, and eggplant. Simmer over low heat, stirring occasionally, for 30 minutes. Season to taste with salt, pepper, and lemon juice. Transfer the sauce into hot, sterilized jars, then cover with olive oil. Seal tightly and let cool.
Once you have opened the jar, cover with additional oil so that the sauce will keep for longer.
