Hot Sauce (Homemade)
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1–5 cloves of garlic , depending on size and taste
- Vinegar (any kind)
- Lime juice
- 1–3 squirts of honey
- About 10 habanero peppers, de-stemmed
- Salt
Directions
Mix all ingredients except peppers and honey in blender until you think you've got enough liquid. It doesn't matter how much of anything you use—just throw it all in. As a general rule, though, your total liquid volume should be about the size of 3–4 peppers. Make sure it covers up to the middle of the blender blades.
Pulse everything until smooth.
Add habaneros and pulse more, until they're fairly chopped up but still chunky.
Add honey, and blend for about 30 seconds. Your resulting sauce should be fairly thick, but contain only very small particles of peppers and garlic. If there are chunks bigger than grains of salt, keep blending until they are tiny.