Although tabasco chilies are traditional, use cayennes or other small hot, red chilies - serranos.
Position a rack about 6 inches from the broiler and heat to high. Put the chilies on a broiler pan or rack on a cookie sheet, flipping as needed, until the skins blister and blacken on all sides...2-3 min per side. Transfer to a large bowl, cover with plastic wrap and let cool 10 minutes. Stepm and peel the chilies, don't seed them. Put the chilies, garlic, basil, oregano, celery see and a pinch of sale and 1/2 stsp pepper in a food processor. With the machine running, slowly add the vinegar through the toop until smooth. Strain the sauce through a fine sieve and season to taste with more salt. Transfer to bottles. The sauce will keep in the refrigerator for 1 month.
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Serving Size: 1 cup (547g) | ||
Recipe Makes: 1 1/2 cups | ||
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Calories: 196 | ||
Calories from Fat: 17 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 142.6mg | 5 % | |
Potassium 1276.4mg | 34 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 30.5g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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