Peruvian Sauce Recipe

Peruvian Sauce picture


MethodMain Ingredient


 Red ripe tomato4 Quart, peeled, cored, chopped
 Apples1 Quart, cored, pared, chopped
 Chopped onions1 Quart
 Chopped sweet green peppers1 1⁄2 Cup (24 tbs)
 Hot red pepper1 , finely chopped
 Garlic1 Clove (5 gm), minced
 Brown sugar3 Cup (48 tbs)
 Allspice1 Tablespoon
 Mustard seed1 Tablespoon
 Salt1 Tablespoon
 Cinnamon1 Teaspoon
 Vinegar3 Cup (48 tbs)

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


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