Hot Sauce Recipe

Sep 18, 2012 @ 2:25 PM
Posted by HellaWella, Special Contributor

Nutrition

Cal/Serving: 9
Daily Value: 0%
Servings: 12

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious

Fat	0g	0%
Saturated	0g	0%
Carbs	2g	1%
Fiber	0g	2%
Sugars	0g	0%
Protein	0g	0%
Sodium	123mg	5%
Calcium	8mg	1%
Magnesium	3mg	1%
Potassium	27mg	1%
Iron	0mg	1%
Zinc	0mg	0%
Vitamin A	6IU	0%
Vitamin C	1mg	1%
Thiamin (B1)	0mg	0%
Riboflavin (B2)	0mg	0%
Niacin (B3)	0mg	0%
Vitamin B6	0mg	1%
Folic Acid (B9)	2µg	0%
Vitamin E	0mg	0%
Vitamin K	2µg	2%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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Letting this mixture sit for a couple days will just intensify the sauce even more.

INGREDIENTS

4 habanero peppers
Cooking spray
3/4 cup onions, sliced thinly
3 cloves garlic, minced
3/4 cup distilled white vinegar
3/4 teaspoon salt

DIRECTIONS

Chop the chiles. (Use gloves so you don’t end up crying because you rubbed your eyes.) After spraying the pan with cooking spray, sauté onions and garlic over medium-high heat for about 3 minutes.

Add the peppers, white vinegar, and salt, and bring to a simmer. Reduce the heat to low, cover, and simmer for another 8 or 9 minutes.

Pour mixture into a food processor and purée until smooth. Pour into a container and let it cool uncovered. Cover with an airtight lid and refrigerate for a few days.