Directions:
- Remove stems from peppers.***
- Place peppers in a large pot cover with water and bring to a rolling boil.
- Remove from fire and let steam for 5 minutes.
- Drain peppers and place whole (DO NOT SEED, This adds more heat to the sauce) in a blender Add vinegar, salt and blackpepper corns.
- Cover and set blender to liquify speed for 2 minutes.
- If sauce is to thick add some more vinegar a little at a time.
- Place in 5oz sterile bottles and enjoy.
- Keep refrigerated for longer shelf life.
- *** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.2 Kcal (491 kJ) | ||
| Calories from fat | 1.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 75.3mg | 3% | |
| Potassium | 968.31mg | 21% | |
| Total Carbs | 30.25g | 10% | |
| Sugars | 15.12g | 60% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 7.56g | 15% | |
| Calcium | 0.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 243.17 Kcal (1018 kJ) | ||
| Calories from fat | 4.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 0% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 156.25mg | 3% | |
| Potassium | 2009.18mg | 21% | |
| Total Carbs | 62.76g | 10% | |
| Sugars | 31.38g | 60% | |
| Dietary Fiber | 15.68g | 30% | |
| Protein | 15.69g | 15% | |
| Calcium | 1.5mg | 0% | |
* 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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