Red Chili Sauce

Red Chili Sauce

2 Chile Pasilla Peppers 5 Small Tomatoes 2 Garlic Cloves Salt PREPARATIONS: None. DIRECTIONS: 1- Place chile peppers and tomatoes in a pot. 2- Add enough water to cover. 3- Cover the pot with a lid and simmer for 30 minutes over medium heat. 4- Using a strainer, Transfer the cooked chile peppers and tomatoes to a blender/grinder. 5- Mash two garlic cloves. 6- Add salt (as preferred). 7- Grind the ingredients until well combined.

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Red Chili Sauce Calories & Nutritional Values

Red Chili Sauce Calories & Nutritional Values

We often see a jar of chili sauce and think that it's just an extra taste to add to our meal and has no other values. Well that is the case with most if not all of the commercially produced chili sauces. But in fact, a fresh made chili sauce is quite nutritious. Red Chili Sauce contains enough vitamins and minerals to rank itself on top of nutrition chart. Red chili sauce is considered an A grade food, meaning it contains most of essential vitamins and minerals that our body need on a daily bases. Red Chili Sauce contains very high amounts of vitamin A, vitamin B6 and vitamin C. 3.5 oz (100g) of which has only 14 calories (1 calorie from fat). Having said that, consumption of 100 grams of Red chili pepper alone may not be a wise choice due to its high level of capsaicin, a substance that has given chili pepper a wild reputation and can burn our mouth from mild to irresistible point. But it can be used to spice up our meal and increase our vitamin intake. Red Chili sauce is very high in dietary fiber and minerals such as iron, manganese, niacin, phosphorus and potassium. Red chili sauce contains high amounts of thiamin. Thiamin can be very effective to cardiovascular system and can help us maintain a healthy vision as well as improving our brain functions.

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Watch Videovideo          Did you like this recipe? 


  Pickled Vegetables

  • 2 Large Eggplants
  • 8 oz (227 g) Celery (3)
  • 2 Carrots
  • 1/4 Cabbage
  • 1/4 Red Bell Pepper
  • 1/4 Green Bell Pepper
  • 3 Chili Peppers
  • 1/4 Cauliflower
  • 1/8 Bunch Mint
  • 1/4 Bunch Parsley
  • 1/4 Bunch Cilantro
  • 1/4 Bunch Savory
  • 1/4 Bunch Tarragon
  • 3 Garlic Cloves
  • Salt, Ground Chili Pepper, Turmeric, Black Caraway
  • White Vinegar

1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.


1- Place all of the minced and grated ingredients in a large bowl.
2- Mash 3 or 4 garlic cloves into the bowl.
3- Add salt, ground chili pepper, turmeric and black caraway as preferred.
4- Mix the ingredients thoroughly until well blended.
For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
5- Transfer the mixture into a jar.
6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture).
7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between).
8- Keep the jar at room temperature for at least 2 weeks.
Do Not Open the Jar for 2 weeks.
9- keep in refrigerator after (2 weeks) opening the container.

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