Ingredients
- ¼ cup olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 5 red chili peppers, such as cayenne, about 1½ oz (40 g) total, diced
- 1 cup water
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ cup apple cider vinegar
How to Make It
- In a medium pan, heat olive oil over medium-high heat. Add the onion, garlic, and chili peppers. Cook for 5 to 6 minutes until onions and peppers are soft and aromatic. Add the water and cook, stirring occasionally, for 10 minutes or until liquid has evaporated.
- Transfer to a blender or food processor and blend for 10 seconds. Add the salt, pepper, and apple cider vinegar, and blend until smooth, about 30 seconds.
- Pour the mixture through a mesh sieve to strain out the solids. Use a spatula to press out all of the liquid. Hot sauce can be refrigerated in an airtight container for up to 3 weeks.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 75 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
carbohydrates 3 g 2% |
Dietary Fiber 1 g 3% |
Sugars 1 g 1% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
