Try this Chili Sauce #7 recipe, or contribute your own.Suggest a better description
Recipe By: Elizabeth Powell Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints. Posted to CHILE-HEADS DIGEST V3 #075 Date: Thu, 15 Aug 1996 23:55:38 -0400 From: email@example.com (The Meades) CHILE-HEADS DIGEST V3 #075 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 (637g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 88 (5%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 177.2mg||6 %|
|Potassium 1165.6mg||31 %|
|Total Carbohydrate 449.1g||132 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 444.1g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
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: 1862
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.