Ingredients:
- cool time included in cook time (2 2/3 cup.)
- 2-4 habanero peppers
- tip: always wear gloves when cleaning hot peppers...protect your eye and throw the gloves out. wash hands thoroughly.
Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 24.54 Kcal (103 kJ) | ||
| Calories from fat | 13.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Sodium | 234.42mg | 10% | |
| Potassium | 69.07mg | 1% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 3.9mg | 7% | |
| Calcium | 6.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 53.86 Kcal (226 kJ) | ||
| Calories from fat | 29.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 2% | |
|---|---|---|---|
| Sodium | 514.59mg | 10% | |
| Potassium | 151.61mg | 1% | |
| Total Carbs | 4.63g | 1% | |
| Sugars | 2.79g | 5% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 0.76g | 1% | |
| Vitamin C | 8.6mg | 7% | |
| Calcium | 13.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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