Try this Food Haven Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionRecipe By: Mary Jane Wilan Puree the peppers with the water in a blender. Add the remaining ingredients and let the mixture sit for at least an hour to blend the flavors. Serve with grilled meats, poultry, or fish. Extremely hot! Variation: Add cooked pumpkin or carrots to make the sauce milder. NOTES : Yield: 2 cups. Fresh cilantro will substitute for fresh culantro SirRedhawk@aol.com 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 (16g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 8.7mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 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. |
Calories per serving: 2
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