* Exported from MasterCook *
Trinidad Pepper Sauce - 1 pt
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 habanero chile peppers -- (to 12) or Scotch bonnet chiles
15 garlic cloves -- coarsely chopped
15 scallions -- cut into 1-inch pieces
1 large carrot -- coarsely chopped
1 cup water
3/4 cup distilled white vinegar
1/2 cup yellow mustard -- (Additional ½ cup is optional)
2/3 cup chopped cilantro leaves
2 tablespoons thyme leaves
2 tablespoons fresh lime juice
Salt
In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.
In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate.
MAKES EIGHT 4-OUNCE JARS (1 point per jar)
AuthorNote: I've been making this for about 2 1/2 years now since finding somewhere on the net. I DON'T sterilize the jars and still it can be kept for up to one year in the fridge. (Although I usually use it up within 6 months!)
ChupaNote: adjust heat by the pepper you choose, and whether you choose to include seeds or not.
Description:
"1 pt NOT PointsPlus"
Source:
"Chas to Chowhounds.com"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"8 four-ounce jars"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 1g Fat (14.0% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 926578 0 0 0 0 3074 0 0 0 0 0 0
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Group Owner/Moderator
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