Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
159
Calories
4g
Protein
1g
Fat
36g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one dozen chile peppers (i.e., hot red peppers!)
- one small sweet green pepper (or bell pepper)
- one clove garlic
- one medium onion
- two cans tomato paste
- four tablespoons vinegar
- one teaspoon sugar
- one teaspoon salt
Directions
1
Remove stems and seeds from peppers. -- Careful! Wear kitchen gloves! Do NOT touch your eyes or face while handling hot peppers! Wash your hands with soap and water after you have handled hot peppers -- Grind hot peppers, green pepper, garlic, and onion (or use food processor).
2
Combine all ingredients in sauce pan.
3
Simmer for an hour or two.
4
Add cayenne pepper if desired.
5
Put in jars and refrigerate.
6
Serve with everything.
7
Category:Central African Recipes
8
Category:Central African Appetizers
Recipe sourced from
fandom