Lunch: Fresno Pepper Hot Sauce
Ingredients
1 tablespoon vegetable oil
8 Fresno peppers, chopped
1 red bell pepper, seeded and chopped
1/2 habanero pepper, chopped
4 cloves garlic, chopped
2 shallots, chopped
1/3 cup cider vinegar
2 tablespoons distilled white vinegar
1 tablespoon kosher salt
Instructions
Heat the oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes. Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning and serve.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
