Try this Fiery Chili Sauce recipe, or contribute your own.
Suggest a better descriptionHeres a little recipe for an old-fashioned chili sauce that makes 2 cups rather than the 12 quarts of most canning-type recipes. Ive never canned it, since it doesnt last long enough to go bad. This is a salsa-consistency sauce and goes great with meatloaf or scrambled eggs. (Chatelaine, October - 1980) Peel and chop tomatoes. Place in a wide heavy bottomed saucepan. Add remaining ingredients. Boil uncovered, over medium heat about 40 minutes until thickened, stirring frequently to prevent sticking as mixture thickens. Store in refrigerator. Posted to CHILE-HEADS DIGEST V4 #045 by John Sargant
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 296 | ||
Calories from Fat: 21 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.8mg | 1 % | |
Potassium 342.2mg | 9 % | |
Total Carbohydrate 66.9g | 20 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 62.5g | ||
Protein 3.3g | 5 % | |
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: 296
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