Creole Hot Pepper Sauce

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Creole-style classic sauce that brings home-style flavor to your table
Creole Hot Pepper Sauce recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Creole sauce features Vinegar, Hot red peppers; washed, Onion; peeled, quartered, Garlic buds; peeled. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Creole Hot Pepper Sauce recipe image
Print Recipe
0 Add to Favorites

Creole Hot Pepper Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 891.8

Description

This Creole sauce features Vinegar, Hot red peppers; washed, Onion; peeled, quartered, Garlic buds; peeled. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. chopped 1/2 c Sugar 1/2 c Salt 2 tb Pepper 1 1/2 tb Lemon juice (optional)
  2. Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a
  3. boil .
  4. Cook over low heat until vegetables are tender, about 1 hour.
  5. Drain vegetables, reserving liquid.
  6. Place vegetables in blender; blend until chopped.
  7. Press vegetables through a rice strainer and discard seeds.
  8. Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven.
  9. Cook until thickened over medium heat.
  10. Let mixture simmer 30 minutes.
  11. Quickly pour into sterilized jars, leaving 1/8-inch headspace.
  12. Cover at once with metal lids and screw metal band tight.
  13. Process in boiling water bath for 10 minutes.
  14. ~Mrs.
  15. Floyd Zaunbrecher, Vermilion Parish (Gueydan) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Nutrition Facts

Servings 1

Amount Per Serving
Calories 891.8kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 116.7mg5%
Total Carbohydrate 157.6g53%
Dietary Fiber 38.2g153%
Sugars 65.8g
Protein 22.9g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, buds, creole, garlic, hot, onion, peeled, pepper, peppers, quartered, red, sauce, simmering, title, vegan, vinegar, washed
Recipe Card powered by WP Delicious

Leave a Comment