Directions:
- In a food processor, puree the peppers, garlic, mustard and vinegar.
- Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
- In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.
- Photograph by Andrew Mccaul
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.16 Kcal (934 kJ) | ||
| Calories from fat | 30.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Sodium | 973.53mg | 41% | |
| Potassium | 638.67mg | 14% | |
| Total Carbs | 38.63g | 13% | |
| Sugars | 24.15g | 97% | |
| Dietary Fiber | 8.25g | 33% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 156.4mg | 261% | |
| Iron | 1.8mg | 10% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 59.37 Kcal (249 kJ) | ||
| Calories from fat | 8.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 5% | |
|---|---|---|---|
| Sodium | 259mg | 41% | |
| Potassium | 169.91mg | 14% | |
| Total Carbs | 10.28g | 13% | |
| Sugars | 6.42g | 97% | |
| Dietary Fiber | 2.19g | 33% | |
| Protein | 2.06g | 16% | |
| Vitamin C | 41.6mg | 261% | |
| Iron | 0.5mg | 10% | |
| Calcium | 23.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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