A fairly hot sauce using chili peppers harvested from my balcony garden. Serving size is one tablespoon.
1. Coursley chop the vegetables and cilantro.
2. Mix all the ingredients together in a pot and bring to a boil.
3. Simmer for 40-50 minutes. Remove from heat and let cool a bit.
4. Puree in a blender, then strain. Pour into small jars (I used recycled spice jars that hold about 12-14 tablespoons.
Will keep in the refrigerator for several months.
I use a mix of chili peppers that from my fall balcony harvest. This year the red peppers included Jalepeno, Hot Portugal, and ripe Anaheim. The green were mostly Pasilla Biao with a few Ancho's.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 100 | ||
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Calories: 9 | ||
Calories from Fat: 1 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.1mg | 1 % | |
Potassium 73.5mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
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: 9
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