Louisiana Hot Pepper Sauce
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INGREDIENTS
- 3 c Distilled white vinegar
- 2 ts Salt
- 2 lb Cayenne pepper ; OR jalapenos Seeded and chopped
INSTRUCTIONS
SOURCE: New Orleans Times Picayune 8/17/95. [JudyB]. MM format by Ursula R. Taylor. Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use. Recipe By :
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1622g) | ||
| Recipe Makes: 1 | ||
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| Calories: 3008 | ||
| Calories from Fat: 1396 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 155.1g | 207 % | |
| Saturated Fat 29.3g | 147 % | |
| Monounsaturated Fat 24.8g | ||
| Polyunsanturated Fat 75.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 288.4mg | 10 % | |
| Potassium 18210.8mg | 479 % | |
| Total Carbohydrate 515.5g | 152 % | |
| Dietary Fiber 246.9g | 988 % | |
| Sugars, other 268.6g | ||
| Protein 108.9g | 156 % | |
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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: 3008
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