Hot Pepper Sauce

Hot Pepper Sauce
Paul Sirisalee
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preparation
15
minutes
cooking
60
minutes
Makes 6 1/3-cup gifts

Ingredients

15
red jalapeños, halved
1
red bell pepper, quartered
1/2
cup
distilled white wine vinegar
1/2
cup
water
1
tablespoon
granulated sugar
kosher salt
1
tablespoon
canola oil
2
tablespoons
cornstarch

Directions

  1. In a blender, puree the jalapeños, bell pepper, vinegar, water, sugar, and 1 teaspoon salt until smooth.
  2. Heat the canola oil in a large saucepan. Add the pepper mixture and cornstarch.
  3. Simmer, whisking, until thickened, 2 to 3 minutes. Strain; let cool. Refrigerate for up to 1 month.

 

Dawn Perry
December 2012

Nutritional Information

  • Per Serving
  • Calories 3
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 20 mg
  • Protein 0 g
  • Carbohydrate 0 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 0 mg
What does this mean? See Nutrition 101.

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