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Name: Pepper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: See instructions

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INGREDIENTS

See instructions

Servings

INSTRUCTIONS

In a blender or food processor, process a bunch of fresh red chiles and a few tomatillos. Fill a 1/2 gallon jug with the pulp. Make a mixture of 1 part cheap dry sherry and 1 part cider vinegar. Pour over pulp. Add a little salt, and let mixture age for one year. Drain and strain the juice and throw the pulp away. Use on greens, fish, beans, etc. Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle Posted to CHILE-HEADS DIGEST V3 #336 by Judy Howle on May 26, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.