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Ingredientes
- 1/2 lb Small fresh Warm red peppers Minced fine
- 1/2 c. Dry sherry
- 1/2 c. Good brandy
- 1/2 c. Fresh lime juice -- Strained
- 1/2 tsp Salt
- 1/4 tsp Grnd red pepper -- Optinal
Direcciones
- Rinse and drain peppers; cut off and throw away stems. Slice peppers roughly into container of a blender or possibly food processor. Standard disclaimer concerning peppers apply.
- Chop peppers; gradually add in sherry and brandy, continue to run machine till it produces a rough puree. Add in lime juice and salt, add in grnd pepper if fresh peppers are mild.
- Scrape mix into a clean, dry pint jar. Cover top with square of nylon net or possibly two layers of cheesecloth held in place with band portion of canning lid. Set jar in hot spot and allow to ripen and swap flavors for two to three weeks, giving it a gentle shake now and then.
- Taste sauce and add in more grnd pepper if needed( if you got a good crop of peppers this will not be the case). Pour mix in to container of blender and puree again, this time making as smooth as possible. Press mix through a very fine meshed sieve. Funnel into bottles suitable for table use. I use old warm sauce bottles with the shaker. Store in refridgerator.
- I make 3-5 pints every season, and have never any problem with spoilage.
- This is my favorite of all the recipes I make. The best thing besides the taste is which it dosn't really seperate like vinager based mixtures
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 513 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1182mg | 49% |
| Potassium 578mg | 17% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 15.69g | 10% |
| Protein 2.34g | 4% |
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