0.0 – 0 reviews • Chile Peppers
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
50 min |
| Yield: |
6 ounces |
Ingredients
- 4 ounces jalapeno peppers, halved
- 4 ounces serrano peppers, halved
- 2 red bell peppers, halved
- 1 small red onion, peeled and quartered
- 1 large tomato, halved
- 2 cloves garlic, smashed
- 1 tablespoons apple cider vinegar
- 1/4 teaspoon sugar
- Kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes. Place the garlic under the cavities of the peppers to shield them from direct heat. Roast in the oven for 15 to 20 minutes.
- In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables. Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes.
- Remove the pepper stems from the pot. Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth. Wet a paper towel with water and squeeze out as much water as possible. Line the bottom of a fine mesh sieve with the paper towel in one layer. Place the sieve over a large bowl. Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes.
- Discard any remaining pulp. Add the sugar and stir. Taste the hot sauce and add salt, if needed. Refrigerate for up to 2 weeks.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
107 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
8 g |
| Sugar |
14 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
826 mg |