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Chili Sauce

Add some zing to your food, but without the sodium usually found in bottled chili sauce. Drizzle this chili sauce on Spicy Baked Fish (page 103) or use it to make shrimp cocktail.

Recipe information

  • Yield

    Makes 3 cups; 2 tablespoons per serving

Ingredients

2 16-ounce cans no-salt-added tomato sauce
1/2 cup sugar
1/2 cup chopped onion
1 medium rib of celery, chopped
1/2 medium green bell pepper, chopped
1/2 cup cider vinegar
2 tablespoons light tub margarine
1 tablespoon fresh lemon juice
1 teaspoon light brown sugar
1 teaspoon light molasses
1/4 teaspoon red hot-pepper sauce
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1/8 teaspoon dried basil, crumbled
1/8 teaspoon dried tarragon, crumbled

Preparation

  1. Step 1

    In a large saucepan, whisk together all the ingredients. Bring to a boil over high heat, whisking frequently. Reduce the heat and simmer for 1 hour 30 minutes, or until reduced by half, to about 3 cups, whisking occasionally. Refrigerate in a jar with a tight-fitting lid for up to one month or freeze in an airtight freezer container for up to six months.

  2. Nutrition information

    Step 2

    (Per serving)

    Step 3

    Calories: 36

    Step 4

    Total fat: 0.5g

    Step 5

    Saturated: 0.0g

    Step 6

    Trans: 0.0g

    Step 7

    Polyunsaturated: 0.0g

    Step 8

    Monounsaturated: 0.0g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 14mg

    Step 11

    Carbohydrates: 8g

    Step 12

    Fiber: 1g

    Step 13

    Sugars: 6g

    Step 14

    Protein: 1g

    Step 15

    Calcium: 9mg

    Step 16

    Potassium: 165mg

  3. Dietary Exchanges

    Step 17

    1/2 other carbohydrate

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSauceCanned TomatoTomatoVegetableChileSideLunchVegetarianNut FreeDairy FreeMake AheadMeal PrepEasySimmerCookbooks
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