Hot chili sauce
Composition / ingredients
20
servings:
Cooking method
1. Finely chop all the vegetables. Tomatoes are better cut on a plate to preserve the juice.
2. Fry the onion, garlic, tomatoes and chili in oil over medium heat until soft. Add sugar, salt and lime juice.
3. Continue to fry on low heat. As soon as all the components turn into a soft homogeneous mass of the desired consistency, turn off the fire.
4. The sauce is ready. It can be served as immediately hot to a hot dish. So cool and feast for a week, while the sauce retains its qualities.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Brown sugar - 394 kcal/100g
- Chili pepper - 40 kcal/100g
- Lime juice - 10 kcal/100g
