In a medium glass or enamel lined sauce pan over high heat, combine oil,
peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook
for 20 minutes, stirring often. Remove from heat and allow mixture to cool to
Transfer the mixture to a food processor and puree until smooth. With the
processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months
when stored in the refrigerator.
Can process in boiling water bath for 10 minutes for longer storage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 53 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 44.1mg||14 %|
|Sodium 270329.2mg||9322 %|
|Potassium 11661.2mg||307 %|
|Total Carbohydrate 181g||53 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 160.1g|
|Protein 188g||269 %|
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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: 1581
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