Mexicansidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chili Sauce

Name: Chili Sauce
Yield: 8 servings
Cuisine: Mexican
Ingredients: six large ripe tomatoes; four green peppers; one onion; one tablespoon sugar; one tablespoon salt; one and a half cups strong vinegar

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

62Calories

2 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories62 kcal

Protein2.3 g

Carbohydrates15 g

Fiber4.6 g

Sugars4.9 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium883 mg

Potassium412 mg

Calcium69 mg

Iron1.5 mg

Magnesium33 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A42 mcg

Vitamin E0.6 mg

Vitamin K28 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate20 mcg

Choline8.7 mg

Caffeine0 mg

Water105 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.

Chili Sauce Six large ripe tomatoes, four green peppers, one onion, one tablespoon sugar, one tablespoon salt, one and a half cups strong vinegar

Cook this with the app: pantry check, scaling, and the assistant.