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Peruvian Sauce

  Red ripe tomato 4 Quart, peeled, cored, chopped
  Apples 1 Quart, cored, pared, chopped
  Chopped onions 1 Quart
  Chopped sweet green peppers 1 1⁄2 Cup (24 tbs)
  Hot red pepper 1 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Brown sugar 3 Cup (48 tbs)
  Allspice 1 Tablespoon
  Mustard seed 1 Tablespoon
  Salt 1 Tablespoon
  Cinnamon 1 Teaspoon
  Vinegar 3 Cup (48 tbs)

Combine tomatoes, apples, onions, peppers, garlic and sugar in a large sauce pot.
Cook slowly until thick, about 1 hour.
As mixture thickens, stir frequently to prevent sticking.
Add spices and vinegar.
Cook until as thick as desired, 45 to 60 minutes.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath

Recipe Summary

Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4140 Calories from Fat 139

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6089.4 mg253.7%

Total Carbohydrates 1007 g335.6%

Dietary Fiber 98.5 g394%

Sugars 849.5 g

Protein 54 g108.6%

Vitamin A 737.3% Vitamin C 1544%

Calcium 96.5% Iron 99.4%

*Based on a 2000 Calorie diet

Peruvian Sauce Recipe