Portions:
8

Serving Size:
2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis

Ingredients

  • 3 garlic cloves
  • 2 red jalapeno chili peppers
  • 1/4 cup white distilled vinegar
  • 1/2 cup sugar
  • 14 tablespoons water
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch 

Preparation

  1. Peel garlic cloves and de-seed peppers.
  2. In the blender, purée together all the ingredients, except cornstarch and 2 tablespoons of the water.
  3. Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
  4. Lower the heat to medium and simmer until the mixture thickens, and the garlic and pepper begin to soften, about 3 minutes.
  5. Combine the cornstarch and 2 tablespoons water to make a slurry.
  6. Whisk in the cornstarch mixture and continue to simmer one more minute.
  7. Let cool completely before storing in a glass jar in the refrigerator.

Helpful hints

  • Most comparable bottled sauces contain 400 mg sodium for a 2 tablespoon serving.
  • Use Serrano or other chili pepper variety of choice. Skip de-seeding for more heat.
  • The cornstarch will help the sauce to thicken slightly, causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Nutrients per serving

Calories 54

Protein 0 g

Carbohydrates 14 g

Fat 0 g

Cholesterol 0 mg

Sodium 68 mg

Potassium 14 mg

Phosphorus 3 mg

Calcium 3 mg

Fiber 0.1 g

Renal and renal diabetic food choices

  • 1/2 high calorie

Carbohydrate choices

1

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