Pepper sauce
Nutrition Facts
Serving Size About 1/4 cup
Calories 64
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 3 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 1 g | |
| Protein | 0.5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Made with chili peppers, this sauce has some heat and pairs well with chicken and other lean proteins. It also adds a pop to soups and spreads.
Ingredients
(Serves 10)- 1 dried ancho chili pepper
- 1 dried chipotle chili pepper
- 1 dried New Mexico chili pepper
- 1/2 cup water
- 1 cup white wine vinegar
- 1 fresh red Fresno or jalapeno chili pepper
- 1/4 cup olive oil
Directions
Using gloves, remove stems and seeds from dried and fresh chilies. Soak dried chilies in vinegar and water for one hour. Put peppers and liquid into sauce pan. Add fresh Fresno chili (or jalapeno) and simmer over low heat for about 30 minutes.
Remove from heat and let cool slightly. Use a blender to puree until very smooth. With blender running, add oil at a very slow drizzle. Store in refrigerator.