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Ingredientes
- 6 lrg Anaheim peppers, about 12 ounce
- 4 x Serrano peppers, about 1/2 ounce
- 2 1/4 c. Distilled white vinegar
- 1 c. Water
- 1 Tbsp. Salt
Direcciones
- Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds. Cut crosswise into 1/2" thick slices.
- Put the peppers, vinegar, water and salt in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer for 20 min. Remove from the heat and let steep till completely cold.
- Pour the mix into a food processor or possibly blender and process till smooth.
- Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure with airtight lids. Chill and let age for at least 2 weeks before using. The sauce can be stored in the refrigerator for up to 6 months.
- Risa's comments: I used dry New Mexicans and serranos for the sauce. Which is what I had. I rehydrated the dry peppers, seeded them and cut them into small pcs and added them to the serranos.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 814g | |
| Calories 104 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6999mg | 292% |
| Potassium 84mg | 2% |
| Total Carbs 1.8g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.12g | 1% |
| Protein 0.41g | 1% |
