Try this Habanero Fire Sauce recipe, or contribute your own.
Suggest a better descriptionWhile its best used as a creamy sauce to complement burritos, tacos, chili etc., I also use it as a chip dip and have been known to use it as a "base" to finish all those little chips that are too small to dip at the bottom of the bag. Kind of like chip soup.... (Im fully aware how sick I am). NOTE: all measurements approximate In a standard food processor: reconstitute habaneros in .25 cup warm water and chop them up in the processor. Add a little buttermilk and buzz again. Add parsley and red pepper and buzz again. Add mayo and buzz again. Add the rest of the ingredients and top off with buttermilk until processor is full. Buzz again. This makes about a quart of sauce. It is incendiary. Be careful when chopping habaneros initially as it can spatter. Royalbull@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 (782g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 310 | ||
Calories from Fat: 61 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 29.4mg | 9 % | |
Sodium 789.7mg | 27 % | |
Potassium 1304.7mg | 34 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 36.9g | ||
Protein 25.5g | 36 % | |
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: 310
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