*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
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (8%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 157
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