Tomato Sauce with Chili
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
78
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 78 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Red Hot Chilli Sauce
- 700 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 2 red chili peppers
- 50 milliliters apple cider vinegar
- 3 Tbsps honey
- 1 Cinnamon stick
- 1 bay leaf
- 4 cloves
- salt
- cayenne pepper
Preparation steps
1.
Blanch the tomatoes in boiling water, then rinse under cold water. Peel the tomatoes and cut in half. Remove the seeds and finely dice. Peel and finely dice the onions and garlic. Rinse and halve the chili. Remove the seeds and finely dice.
2.
Add half of the tomatoes to a pot with the remaining prepared vegetables, honey, cinnamon, bay leaf, and cloves. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the whole spices from the sauce at the end of the cook time.
3.
Fold in the remaining diced tomatoes, then simmer another 10 minutes. Season to taste with salt and cayenne pepper. Fill the prepared screw-top jars to the brim with the tomato sauce. Seal tightly and cool completely.
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