Directions:
- In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.
- Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.88 Kcal (561 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 23.78mg | 1% | |
| Potassium | 230.47mg | 5% | |
| Total Carbs | 25.79g | 9% | |
| Sugars | 21.87g | 87% | |
| Dietary Fiber | 2.22g | 9% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 133.6mg | 742% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 76.67 Kcal (321 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 13.62mg | 1% | |
| Potassium | 131.99mg | 5% | |
| Total Carbs | 14.77g | 9% | |
| Sugars | 12.53g | 87% | |
| Dietary Fiber | 1.27g | 9% | |
| Vitamin C | 4.1mg | 12% | |
| Vitamin A | 0.6mg | 37% | |
| Iron | 76.5mg | 742% | |
| Calcium | 36.2mg | 6% | |
* 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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