Thai Hot Sauce
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,361 mg | (34 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 4 red chili peppers
- 5 garlic cloves
- 6 Tbsps Oyster sauce
- 80 milliliters Chili sauce
- 8 Tbsps lemon juice
- 4 Tbsps sesame oil
Preparation steps
1.
Rinse the chili peppers, remove the stalk, and finely dice with the seeds. Peel and chop the garlic. Mix the chili and the garlic, then add to a pot with the remaining ingredients.
2.
Add 200 ml (approximately 7 ounces) of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Puree the sauce, then pour into prepared jars. Chill in the refrigerator. This sauce will last up to 3 weeks.
