This piquante tomato sauce keeps well, and makes a great dip for fishcakes.
Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
Pour the pur?e into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pint (1817g) | ||
Recipe Makes: 0.5 | ||
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Calories: 1193 | ||
Calories from Fat: 25 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 187.6mg | 6 % | |
Potassium 3965.1mg | 104 % | |
Total Carbohydrate 288.9g | 85 % | |
Dietary Fiber 16.1g | 65 % | |
Sugars, other 272.8g | ||
Protein 16.7g | 24 % | |
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: 1193
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