Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 to 6 chili peppers, depending upon their hotness
- 1 teaspoon kosher or coarse salt
- 1 cup olive oil
- 1/3 cup cider vinegar
Directions
Stem the peppers and coarsely chop (include the seeds); place in
a 1-pint shaker jar along with the salt, olive oil, and vinegar.
Cover tight, shake well, then store at room temperature. The sauce
will keep well for about a month. Shake the sauce every time you
Note: For mellower flavor, roast the peppers uncovered for 15
minutes at low oven heat (300 degrees F.), cool until easy to
handle, then slip off the skins. Otherwise, prepare as directed.