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Yields 1 cup
Has seafood from:
Not paleo due to:
vegetable oil granulated sugar
This recipe has no customizations.
Nutrition to Balance
This recipe has Fiber as 86.8%, Sodium as 296%, Sugar as 252% and Vitamin C as 1063% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 23.4% of RDA
• Calories: 38.5% of RDA
• Carbs: 43.7% of RDA
• Fat (total lipid): 42.0% of RDA
• Fiber: 86.8% of RDA
• Fructose: 64.5% of RDA
• Protein: 20.7% of RDA
• Sodium: 296% of RDA
• Sugar: 252% of RDA
• Vitamin A (IU): 401% of RDA
• Vitamin B6: 220% of RDA
• Vitamin C: 1063% of RDA
• Iron: 35.4% of RDA
• Magnesium: 81.0% of RDA
• Manganese: 48.8% of RDA
• Niacin: 225% of RDA
• Potassium: 129% of RDA
• Zinc: 22.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
red chili pepper (fresh/medium)|vegetable oil|garlic (fresh)|marinara sauce|rice vinegar|granulated sugar|fish sauce
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Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for a about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!).
Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
Remove hot sauce from heat and allow to cool completely.
Transfer hot sauce sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
Taste the hot sauce to further customize the hot sauce to your liking.
Add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.
NOTES, TIPS, TRICKS, HINTS, ETC:
To make this spicier, use just over half of the jar of marinara. To make it milder, use the entire jar.
This recipe has the following nutrient totals:
Protein 23.3 g
Carbohydrates 120 g
Iron 6.70 mg
Fiber 24.3 g
Calcium 234 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.