This quick, delicious sauce is fun and easy to make. While there are many recipes online, this one differs because it is oil-free, cholesterol-free, and fat free (The only fat is that naturally occurring in the ingredients.), vegetarian, and completely vegan.
Recipe: Thai Green Chili Sauce (los chilis de arbol) | One Minute Recipes -- a la Le Tour de Plants
♥ ¼ lb green chilis of your choice, chopped
♥ ½ cup rice vinegar
♥ ½ cup water
♥ 1 tbsp sugar
♥ ¼ teaspoon salt
*Amounts are approximate. Adjust a little here are there as needed.
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★ About Le Tour de Plants ★
My dad died of a heart attack in 2001. I’ve spent the last 5 years trying to become fit and healthy, and have lost 45 lbs so far. Le Tour de Plants is about my journey to health. Now, I’m a competitive cyclist fueled by plant based foods. I appreciate the high carb, low fat, high raw vegan, RawTill4 approach to nutrition, the Engine 2 Diet, the McDougall diet -- basically a heart-healthy diet. : )
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Some of my favorite YouTube channels
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The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli /ˈt͡ʃiːlːi/) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, and other Asian countries, the word "pepper" is usually omitted.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.
Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.
India is the world's largest producer, consumer and exporter of chili peppers. Guntur in Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh as a whole contributes 75% of India's chili exports.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz, and were one of the first self-pollinating crops cultivated in Mexico, Central and parts of South America.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chili culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.
Chilies were cultivated around the globe after Columbus. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494.
The spread of chili peppers to Asia was most likely a natural consequence of its introduction to Portuguese traders (Lisbon was a common port of call for Spanish ships sailing to and from the Americas) who, aware of its trade value, would have likely promoted its commerce in the Asian spice trade routes then dominated by Portuguese and Arab traders. Today chilies are an integral part of South Asian and Southeast Asian cuisines.