PreviousContentsNext

Homemade Tabasco Sauce

12

Tabasco chiles, * I used cayenne

1

clove garlic, peeled

1/2

cup

herbed chili vinegar, ** I used apple cider

1/2

tsp

salt

1/2

tsp

sugar

1

In a small nonreactive saucepan (I used Visions by Corningware), boil

2

the chiles and garlic in the vinegar until tender. Place in a blender

3

with the salt and sugar and puree. Run through a metal sieve if

4

necessary. Dilute this paste with more vinegar until it is the

5

consistency of rich cream. Pour into a nonreactive saucepan, bring to a

6

boil, then pour into a hot, sterilized bottle to within 1/2 inch of the

7

rim and run a sterilised knife around the inside of the bottle to

8

release air bubbles. Wipe the rim clean and seal with a scalded top.

9

Store in the refrigerator after opening.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (0.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

12.6

Calories From Fat (1%)

0.13

% Daily Value

Total Fat 0.02g

<1%

Saturated Fat 0g

<1%

Cholesterol 0mg

0%

Sodium 1163.27mg

48%

Potassium 12.31mg

<1%

Total Carbohydrates 3.09g

1%

Fiber 0.06g

<1%

Sugar 2.13g

 

Protein 0.19g

<1%