Chili Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 793 cal. | (38 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 25.3 g | (84 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 29.3 mg | (244 %) | ||
| Vitamin K | 135.3 μg | (226 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 664 μg | (221 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 52.9 μg | (118 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1,078 mg | (1,135 %) | ||
| Potassium | 3,362 mg | (84 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 46 g |
Ingredients
- Ingredients
- 2 Beefsteak tomato
- 4 red Bell pepper
- 2 shallots
- 1 garlic clove
- 1 red chili pepper
- 2 Tbsps olive oil
- ½ tsp sugar
- salt
- freshly ground peppers
- 1 Tbsp Tomato paste
- 300 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 bay leaf
- lemon juice
Preparation steps
Rinse the tomatoes, remove the cores, and blanch in boiling salted water. Remove the tomatoes from the water and peel. Cut into quarters and remove the seeds. Rinse and halve the peppers. Remove the seeds and membranes, and roughly chop. Peel and finely dice the shallots and garlic. Rinse and halve the chili. Remove the seeds, if you'd like, and julienne.
Heat the oil in a pan, and sauté the peppers, shallots, and garlic. Cook for 2 minutes, stirring occasionally. Season to taste with salt, pepper, and sugar. Mix in the tomato paste and bay leaf, sauté briefly, then mix in the tomatoes. Add the broth and cream (minus 1 tablespoon for garnish) and mix until combined. Cover and simmer gently, stirring occasionally, for 30 minutes.
If the sauce becomes too dry, add a little broth. Puree with an immersion blender, then pass through a fine strainer. Return to the heat, and heat through. If the sauce is too thick, add a little broth to thin it out. Likewise if the sauce is too thin, simmer until it reaches your desired consistency. Season to taste with salt, pepper, and lemon juice. Garnish with the remaining cream and serve.
