Chili Sauce
Add some zing to your food, but without the sodium usually found in bottled chili sauce. Drizzle this chili sauce on Spicy Baked Fish (page 103) or use it to make shrimp cocktail.
Recipe information
Yield
Makes 3 cups; 2 tablespoons per serving
Ingredients
Preparation
Step 1
In a large saucepan, whisk together all the ingredients. Bring to a boil over high heat, whisking frequently. Reduce the heat and simmer for 1 hour 30 minutes, or until reduced by half, to about 3 cups, whisking occasionally. Refrigerate in a jar with a tight-fitting lid for up to one month or freeze in an airtight freezer container for up to six months.
Nutrition information
Step 2
(Per serving)
Step 3
Calories: 36
Step 4
Total fat: 0.5g
Step 5
Saturated: 0.0g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.0g
Step 8
Monounsaturated: 0.0g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 14mg
Step 11
Carbohydrates: 8g
Step 12
Fiber: 1g
Step 13
Sugars: 6g
Step 14
Protein: 1g
Step 15
Calcium: 9mg
Step 16
Potassium: 165mg
Dietary Exchanges
Step 17
1/2 other carbohydrate
