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Ingredients
-
32
oz red jalapeño peppers, stems removed
or 32 oz Fresno chilies, stems removed - 2 ½ oz shallots, cut into pieces
- 8 garlic cloves
- 1 tbsp vegetable oil
- 19 oz canned tomato sauce
- 2 ½ oz rice vinegar
- 2 oz sugar
- 1 oz fish sauce
- Nutrition
- per 1 portion
- Calories
- 17 kJ / 4 kcal
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 0 g
- Fiber
- 0 g
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