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Ingredientes
- 10 lrg Ripe Tomatoes, Peeled and Quartered
- 3 x White Onions, Quartered
- 4 x Scotch Bonnet Peppers, Seeded
- 3 Tbsp. Brown Sugar
- 1 Tbsp. Salt
- 2 c. Malt Vinegar
Direcciones
- Puree the tomatoes, onions and Scotch Bonnet peppers in a food processor. Transfer to a large saucepan and add in the brown sugar, salt and vinegar; stir well to combine. Cook the sauce over medium heat, stirring occasionally, till it begins to boil. Lower the heat and simmer the sauce for 20 min, continuing to stir occasionally.
- Bottle the sauce in warm sterilized jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 670g | |
| Recipe makes 3 servings | |
| Calories 191 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2361mg | 98% |
| Potassium 1472mg | 42% |
| Total Carbs 44.37g | 12% |
| Dietary Fiber 8.3g | 28% |
| Sugars 32.06g | 21% |
| Protein 5.96g | 10% |
