be_ixf;ym_202109 d_20; ct_50

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.

Last Updated: January 29th, 2019