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Cerrar
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Ingredientes

Cost per recipe $1.04 view details
  • 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

  1. Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds. Cut crosswise into 1/2" thick slices.
  2. 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.
  3. Pour the mix into a food processor or possibly blender and process till smooth.
  4. 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.
  5. 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%
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