Hot Sauce
Note: Here's a hot sauce I made up this weekend after looking at so many in the store that have added salt. Just a word of caution, I would save cutting the habanero until last and wear gloves. These peppers are hot; about a 10 times hotter than jalapeños. Even after wearing gloves, wash your hands thoroughly.
◦½ habanero pepper, seeded (if you want it hotter leave the seeds in)
◦1 jalapeño pepper, seeded (Note: Always wear gloves when handling chiles and remember to keep your hands away from your eyes! )
◦½ cup white vinegar
◦1/8 cup water
◦½ tablespoon paprika
◦1 tablespoon garlic
◦1 teaspoon onion powder
◦1 teaspoon cayenne pepper
◦1 teaspoon fresh ground pepper
Combine all ingredients in blender on high until liquefied. In a sauce pan over medium-low heat, bring to a simmer for 15-30 minutes (or longer for more intense flavor). Store in an air tight container. I used an old Tabasco bottle. Store in the refrigerator and shake well before use.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-B-C-D-E
This Recipe Contains: All Free Foods
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