Chili pepper sauce
Chili pepper sauce is popular in almost all Asian countries and Latin America. In ancient times, chili peppers were offered to the gods as a useful plant. It is not surprising, because it contains a large amount of vitamins, minerals, iron, zinc, potassium, folic, and ascorbic acids. The sauce can be prepared from both fresh and dried peppers. It goes well with fish and meat and also goes well with vegetable side dishes.
Ingredients for the recipe
For the test
For serving
STEP BY STEP PHOTO RECIPE
GETTING READY
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Preparing Ingredients
Wash the pepper, and remove the membranes and seeds. Leave one pod unpeeled. Peel the garlic and separate into cloves. Cut the pepper into small pieces.
STEP 1
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Chopped, Blended, and Sliced Peppers
Chop the vegetables. Do not touch one unpeeled pepper pod. Chop the pepper with garlic in a blender. Cut the remaining pod into rings.
STEP 2
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Simple Steps to Flavor
Cook the sauce. Put the pepper and garlic mixture on the fire. Add the pepper rings to the other ingredients. Add vinegar, salt, pepper and sugar. Cook the sauce over medium heat for 10 minutes. It will be ready when the “raw” smell disappears. Transfer the mixture to a jar and let it cool.
If you want a thick sauce, add 0.5 tbsp of cornstarch to it during cooking.
MAKE AN IMPRESSION
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Time to Eat!
The sauce can be served with fried chicken wings and boiled rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 97.29kcal
- % Daily Value *
- Total Fat 0.23g1%
- Total Carbohydrate 24.73g9%
- Protein 2.26g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make it more useful:
If you don't need the sauce to be too hot and spicy, you can replace half of the chili pods with red bell pepper.
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