1) Saute the onions in the hot oil. Liquidize the tomatoes and juice in a blender and add to the onions, along with the rest of the ingredients. Simmer gently for 15 minutes or until the chillies are soft.
2) If you do not want your sauce hot, remember to remove the chillies before storing. If you like it hot, slice the chillies, tasting as you go to control the amount of sting.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (76%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0.2mg||0 %|
|Sodium 291.3mg||10 %|
|Potassium 79.6mg||2 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3g|
|Protein 0.6g||1 %|
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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: 62
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