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Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.
Ingredients
- 1 teaspoon vegetable oil
- 20 fresh jalapeno peppers, sliced
- 3 cloves garlic, minced
- ½ cup minced onion
- ¾ teaspoon salt
- 2 cups water
- 1 cup distilled white vinegar
Directions
Step 1
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Step 2
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Step 3
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 11 | |
| % Daily Value * | |
| Total Fat0g | 1% |
| Saturated Fat0g | 1% |
| Sodium109mg | 5% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C8mg | 41% |
| Calcium4mg | 0% |
| Iron0mg | 1% |
| Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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