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Green Zebra Fusion Sauce

2 1/2

# Green Zebra Tomatoes

1

cup

white wine

2

cayenne chiles

1

Tablespoons

garlic crushed

1

cup

basil

1

stalk lemon grass

4

Magroot/Kaffir Lime leaves

1

Simmer for 45 minutes, stirring upon occasion.

2

Puree and reheat.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (11.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

376.98

Calories From Fat (7%)

24.93

% Daily Value

Total Fat 2.98g

5%

Saturated Fat 1.56g

8%

Cholesterol 0mg

0%

Sodium 68.32mg

3%

Potassium 2103.87mg

60%

Total Carbohydrates 44g

15%

Fiber 27.37g

109%

Sugar 3.6g

 

Protein 17.38g

35%

Tips

In a small nonreactive saucepan (I used Visions by Corningware), boilthe chiles and garlic in the vinegar until tender. Place in a blenderwith the salt and sugar and puree. Run through a metal sieve ifnecessary. Dilute this paste with more vinegar until it is theconsistency of rich cream. Pour into a nonreactive saucepan, bring to aboil, then pour into a hot, sterilized bottle to within 1/2 inch of therim and run a sterilised knife around the inside of the bottle torelease air bubbles. Wipe the rim clean and seal with a scalded top.Store in the refrigerator after opening.