Combine all ingredients in a large saucepan. Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally, to allow flavors to blend.
Be careful not to let the bottom scorch or burn. Use immediately or cover and refrigerate sauce for later use.
The sauce is equally good using Mesquite or Hickory liquid smoke. Use whichever flavor you prefer.
If you want less heat, remove the membrane and seed from the Serrano Pepper before you chop it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 434.5mg||15 %|
|Potassium 178.4mg||5 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 21.4g|
|Protein 0.8g||1 %|
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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: 86
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