Add some zing to your food, but without the sodium usually found in bottled chili sauce. Drizzle this chili sauce on Spicy Baked Fish (page 103) or use it to make shrimp cocktail.

　　

Ingredients

Makes 3 cups; 2 tablespoons per serving

　　2 16-ounce cans no-salt-added tomato sauce

　　1/2 cup sugar

　　1/2 cup chopped onion

　　1 medium rib of celery, chopped

　　1/2 medium green bell pepper, chopped

　　1/2 cup cider vinegar

　　2 tablespoons light tub margarine

　　1 tablespoon fresh lemon juice

　　1 teaspoon light brown sugar

　　1 teaspoon light molasses

　　1/4 teaspoon red hot-pepper sauce

　　1/8 teaspoon ground cloves

　　1/8 teaspoon ground cinnamon

　　1/8 teaspoon pepper

　　1/8 teaspoon dried basil, crumbled

　　1/8 teaspoon dried tarragon, crumbled

　　

Step 1

In a large saucepan, whisk together all the ingredients. Bring to a boil over high heat, whisking frequently. Reduce the heat and simmer for 1 hour 30 minutes, or until reduced by half, to about 3 cups, whisking occasionally. Refrigerate in a jar with a tight-fitting lid for up to one month or freeze in an airtight freezer container for up to six months.

　　

Nutrition information

Step 2

(Per serving)

　　

Step 3

Calories: 36

　　

Step 4

Total fat: 0.5g

　　

Step 5

Saturated: 0.0g

　　

Step 6

Trans: 0.0g

　　

Step 7

Polyunsaturated: 0.0g

　　

Step 8

Monounsaturated: 0.0g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 14mg

　　

Step 11

Carbohydrates: 8g

　　

Step 12

Fiber: 1g

　　

Step 13

Sugars: 6g

　　

Step 14

Protein: 1g

　　

Step 15

Calcium: 9mg

　　

Step 16

Potassium: 165mg

　　

Dietary Exchanges

Step 17

1/2 other carbohydrate

　　American Heart Association Low-Salt Cookbook, 4th Edition