Contents
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Ingredients
- 2 Chili peppers, fresh, peppers
- 1 tsp Cumin, cumin
- 400 g Canned tomatoes
- 2 Cloves of garlic, pressed
- 125 ml Chicken broth
- 2 tsp Red wine vinegar
Instructions
- Wash the chilli peppers, remove the stem, cut in half and remove the seeds if you like. I left a few. Roast the cumin in a dry pan for 30 seconds. In a food processor, stir the chili peppers, cumin, tomatoes, garlic, chicken stock and vinegar until smooth. Put in a pan, bring to the boil, reduce the heat and simmer for 20 minutes. Puree again finely with the hand blender.
Nutrition
Serving: 100gCalories: 5kcalCarbohydrates: 0.3gProtein: 0.4gFat: 0.1g