Directions:
- Combine all ingredients in a large saucepot.
- Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
- As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
- If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
- Adjust two-piece caps.
- Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
- Yield: about 4 pints or 2 quarts Enjoy!
- To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
- Serve over rice, meatballs or shrimp.
- Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.66 Kcal (413 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 686.36mg | 29% | |
| Potassium | 942.13mg | 20% | |
| Total Carbs | 21.62g | 7% | |
| Sugars | 14.67g | 59% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 119.3mg | 199% | |
| Iron | 0.1mg | 1% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 23.4 Kcal (98 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 162.77mg | 29% | |
| Potassium | 223.42mg | 20% | |
| Total Carbs | 5.13g | 7% | |
| Sugars | 3.48g | 59% | |
| Dietary Fiber | 1.25g | 21% | |
| Protein | 1.01g | 9% | |
| Vitamin C | 28.3mg | 199% | |
| Calcium | 11.8mg | 5% | |
* 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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