* Exported from MasterCook *
Indonesian Chile Sauce - 2g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 small red bell pepper -- chopped
3 hot red chile peppers -- seeded and chopped
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons canola oil -- or grapeseed oil
1 tablespoon rice vinegar
In a blender or food processor, combine the bell pepper, chiles, sugar, and salt and process until smooth.
In a medium skillet, heat the oil over medium heat. Add the pureed chile mixture and cook, stirring, to mellow the flavor and remove the raw taste, 5 to 7 minutes.
Remove from the heat and stir in the vinegar. Transfer to a small bowl and set aside to cool to room temperature. If not serving right away, cover and refrigerate until needed. If properly stored, it will keep for up to 1 week.
Makes 1 cup (16 one-tablespoon servings).
I like to put a small bowl of this spicy condiment on the table anytime I serve a stir-fried rice or noodle dish. That way, those who like to add a little heat can do to suit their own taste.
Cuisine:
"Asian"
Source:
"1,000 Vegan Recipes by Robin Robertson, 2009."
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 29 Calories; 3g Fat (76.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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