Red Rocoto Hot Sauce
If you have ever grown rocoto chiles you know one plant can produce a LOT of really hot peppers. Here is a great way to use some of that heat and store it in bottles. This basic recipe can easily be modified to use other peppers and/or other flavors.
Yield: 3 Quarts
Calories: 402kcal
Materials
- 10 Cups Red Rocoto Chiles cut into quarters and seeded.
- 24 Serrano Chiles stems removed
- 16 Cloves Garlic peeled
- 2 Carrots sliced and boiled for 5 minutes
- 1/4 Cup Salt
- 3 Cups Distilled Water
- 2 Cups Distilled White Vinegar
Instructions
- Remove the seeds from the rocoto peppers. Consider wearing gloves for this.
- Boil the carrots for 5 minutes.
- Put all the ingredients on baking sheets and roast for 15 minutes in a 350 degree oven or on the grill.
- Put everything in a blender. Fill the blender jar with distilled water and blend until smooth.
- Put the contents of the blender in a saucepan with 2 cups of vinegar and bring to a boil. Boil for 15 minutes, remove from heat and let cool.
- Put the sauce in jars and store in the refrigerator.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 402kcal | Carbohydrates: 82g | Protein: 17g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.2g | Sodium: 9541mg | Potassium: 2885mg | Fiber: 15g | Sugar: 46g | Vitamin A: 14753IU | Vitamin C: 1162mg | Calcium: 174mg | Iron: 9mg