Jalapeno Vinegar Sauce
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INGREDIENTS
- 5 Whole jalapenos; * see note
- 6 Whole peppercorns
- 1/2 ts Salt; optional
- 1 Garlic
- 8 oz Cider vinegar
INSTRUCTIONS
*3 sliced and seeded; 2 with slits down the side only. Add the two slit chiles to the vinegar, salt, pepper and garlic, and bring to a boil. Add the remaining three chiles during a 10 minute boil. The longer you hold off on adding the three chiles, the greener the sauce will be. After 10 minutes, dump it all into a blender or food processor and mix to your personal preference for hot sauce consistency. Its easy, fast, and versatile. I used to same basic recipe to make a really good hot red sauce out of two red cherry peppers, two red jalapenos, 4 red serranos, and a chipotle in adobo sauce. Busted by Christopher E. Eaves
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (268g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 157 | ||
| Calories from Fat: 12 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.4g | 2 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 29.9mg | 1 % | |
| Potassium 695.4mg | 18 % | |
| Total Carbohydrate 29.8g | 9 % | |
| Dietary Fiber 11g | 44 % | |
| Sugars, other 18.8g | ||
| Protein 4.7g | 7 % | |
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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. |
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Calories per serving: 157
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