(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan. (2) Finely chop the chiles (seed them if desired) and add to fruit. (3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them. (4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.) (5) Put in jar(s). Ripen in the fridge for a MONTH before eating. Keeps a long time in the fridge, or you can process in a water bath and can it. (6) Eat with Peking Duck, Chinese Dumplings... Gil Rivlis, Physics Department, The Ohio State University firstname.lastname@example.org NeXTMail Capable CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1853g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6032.9mg||208 %|
|Potassium 229mg||6 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 5.2g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 65
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