Remove tops and seeds from the spicy chili peppers. Put seeds aside. You may want to wear gloves to prevent burns on your skin from capsaicin. Put the peppers in a blender. Add seeds to taste, if you want it real spicy add more than 20, if you want it moderate don't add any. Squeeze fresh lemon and add to blender. Add Cilantro to the blender, Add salt to the blender. Blend. Remove.
Initially, this sauce is quite spicy. If jalapenios are a 2 -3 on a scale of 1 -10 this can be a 6. As there are no preservatives this sauce can last for ten days in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
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