HOT SAUCE NUTRITION RECIPES
HOMEMADE HOT SAUCE RECIPE - FOOD.COM
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers’ market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers. ---from eatingwell.com
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 2/3 cups hot sauce, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
Nutrition Facts : Calories 44.7, FatContent 2.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 391.8, CarbohydrateContent 4.8, FiberContent 0.9, SugarContent 2.7, ProteinContent 0.8
HOMEMADE HOT SAUCE RECIPE - WEBMD
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers’ market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers.
Provided by WEBMD.COM
Total Time 2 hours
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 2 2/3 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
Nutrition Facts : Calories 14 calories, FatContent 1 g, SaturatedFatContent 0 g, CholesterolContent 0 mg, CarbohydrateContent 1 g, ProteinContent 0 g, SodiumContent 114 mg, SugarContent 1 g
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HABANERO HOT SAUCE RECIPE - FOOD.COM
This recipe is based on the "Easy Hot Sauce" recipe on the National Center for Home Food Preservation's site, and "Red Hot Sauce" from the Ball Complete Book of Home Preserving. It is a thin hot sauce, similar in consistency to Tabasco or Texas Pete. You could also use 1 1/2 cups chopped Serrano or chopped jalapenos if you don't want to use habaneros.
Cooking time includes processing time.
From food.com
Total Time 55 minutes
Calories 225.3 per serving
From food.com
Total Time 55 minutes
Calories 225.3 per serving
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
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