Chili Sauce
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 bunch scallions
- 1 garlic clove
- 3 red chili peppers
- 6 Tbsps olive oil
- 2 Tbsps green Olives (pitted)
- 100 milliliters Red wine vinegar
- 100 milliliters Vegetable broth
- 1 bay leaf
- salt
Preparation steps
1.
Rinse and trim the scallions, then pat dry. Thinly slice the greens of the scallions. Set the white parts of the scallions aside for another use. Peel the garlic and pass through a press.
2.
Rinse the chilis and thinly slice. Heat the oil in a saucepan and sauté the scallions, garlic, chili, and olives.
3.
Pour in the broth and vinegar. Remove from the heat, and add the bay leaf. Season to taste with salt and let cool. Place in a small bowl. This sauce goes well with vegetables.
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