Smokey Fire Sauce
-Smoke halved peppers and garlic for 2 hours at 180 degrees
-using vinegar, blanch smoked peppers
-add peppers, minced onion, smoked garlic, worshe., brown sugar, and sea salt to blender.
-blend until smooth
-simmer for 10 mins
-remove from heat and bottle. let rest for 24. hours
-Alt: Bottle and let sit for one month. Using cheezs cloth, pour mixture over cheeze cloth to strain pulp and extract fluid.
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Serving Size: 1 Serving (1976g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 832 | ||
Calories from Fat: 73 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 659.6mg | 23 % | |
Potassium 6338.9mg | 167 % | |
Total Carbohydrate 184.4g | 54 % | |
Dietary Fiber 29.4g | 118 % | |
Sugars, other 155g | ||
Protein 36.6g | 52 % | |
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. |
Calories per serving: 832
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