Directions:
- Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
- Cut crosswise into 1/2-inch-thick slices.
- Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
- Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
- Pour the mixture into a food processor or blender and process until smooth.
- Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
- Refrigerate and let age for at least 2 weeks before using.
- **Note - The sauce can be stored in the refrigerator for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10.09 Kcal (42 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 699.33mg | 29% | |
| Potassium | 5.54mg | 0% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.03g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 12.54 Kcal (53 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 869.08mg | 29% | |
| Potassium | 6.88mg | 0% | |
| Total Carbs | 0.12g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 7.7mg | 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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