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Flaming Blast of Lime Hot Sauce (George Duran) Recipe

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Flaming Blast of Lime Hot Sauce (George Duran)
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Ingredients
7
Count
Nutrition
86
Calories
Total time
30
Minutes
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Ingredients:

  • 1/2 lb jalapeno peppers (about 6 large)
  • 1 small onion
  • 6 garlic cloves
  • 1/2 bunch cilantro
  • 1 tsp salt

Directions:

  1. Remove the tops from the peppers and cut them in half lengthwise. Clean out the seeds and ribs, give them a rough chop, and put them into a small saucepan. Roughly chop the onion and garlic and add it to the pan. Pour in the vinegar and bring it to a boil. Reduce the heat and simmer for 10 minutes. In the meantime, roughly chop the cilantro and put it into a blender along with the salt and lime juice. When the jalapeno mixture is cooked, add it to the blender. *Cover the blender, put a towel over the lid, and turn it on low. Once it is going, crank it up to the highest setting and puree for 3 minutes. Strain through a medium holed strainer and let cool. Pour into sterilized bottles and refrigerate. The hot sauce will keep for up to a month under refrigeration.
  2. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  3. About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 86.45 Kcal (362 kJ)
Calories from fat 0.86 Kcal
% Daily Value*
Total Fat 0.1g 0%
Sodium 1170mg 49%
Potassium 405.66mg 9%
Total Carbs 17.76g 6%
Sugars 6.7g 27%
Dietary Fiber 5.3g 21%
Protein 2.37g 5%
Vitamin C 150mg 250%
Iron 0.5mg 3%
Calcium 50.1mg 5%
Amount Per 100 g
Calories 19.91 Kcal (83 kJ)
Calories from fat 0.2 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 269.44mg 49%
Potassium 93.42mg 9%
Total Carbs 4.09g 6%
Sugars 1.54g 27%
Dietary Fiber 1.22g 21%
Protein 0.55g 5%
Vitamin C 34.5mg 250%
Iron 0.1mg 3%
Calcium 11.5mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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