Try this Tabasco Chile Sauce recipe, or contribute your own.
Suggest a better descriptionI made a really simple chile sauce last summer that now is my favorite seasoning for eggs, vegetables and main dishes. I make it a little thicker than you want (on the order of Pickapeppa or A1) but you could easily add more vinegar and water to resemble Tabasco. What I did was take about 2 pounds of ripened Chile de Arbol peppers and wash and chop off the stems. Then chop them up coarsely and put in a stainless steel saucepan. Cover with a 50-50 mixture of vinegar and water and boil for 3-4 hours, adding more liquid as necessary. Make sure you have adequate ventilation: this combination will absolutely *stop* your respiration if you get more than a few minutes of it. After youve boiled it, pour the whole mixture into a food processor or blender and puree. Cook it down to the thickness you want and put it in a bottle. Refrigerate. The de Arbols give it a nice, small (but pungent) amount of heat and I think it tastes better than Tabasco sauce, especially on eggs. Its kept beautifully in my refrigerator. I imagine several other types of peppers would produce a nice sauce like this as well. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (897g) | ||
Recipe Makes: 1 | ||
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Calories: 358 | ||
Calories from Fat: 35 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.7mg | 3 % | |
Potassium 2885.1mg | 76 % | |
Total Carbohydrate 78.9g | 23 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 65.5g | ||
Protein 16.8g | 24 % | |
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: 358
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