Of course those bottles from the supermarket are very easy, but homemade chili sauce is actually tastier than chili sauce from a jar. And where the store version contains an average of 1.6 grams of salt per 100 milliliters, your homemade version does a lot better with about 0.1 grams of salt. So you eat tasty and salt-conscious!
Ingredients
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5 chili peppers
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400 grams of tomatoes
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1 small onion
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2 cloves of garlic
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3 tablespoons vinegar
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1 teaspoon toasted mustard seeds
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Quarter teaspoon ketoembar (toko)
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2 tablespoons olive oil
Preparation
Score the tomatoes at the top, remove the skin and shred them. Also finely chop the peppers, garlic and onion. Heat the oil in the frying pan and fry the onion in it. Also add the garlic, tomato, vinegar, peppers and other spices. Let it simmer covered for about 15 minutes. Let the sauce cool slightly and – if you find the mixture too coarse – use an immersion blender. Pour the sauce into cleaned hot jars and seal them well. Delicious with the barbecue, with sandwiches, but also as a sauce over the chicken.
This recipe contains about 49 milligrams of sodium per 100 milliliters. To calculate the salt content, you do the sodium content x 2.5. So in this case 49 x 2.5 = 122.5 milligrams or 0.1225 grams of salt.
Tip: if you find the sauce a bit too sharp or spicy, add some sugar.
Duration
20 minutes
