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Add a photoServings: 1
Ingredients
- 20 lrg Fresh tabasco chiles, Stems & seeds removed, Cut in half lengthwise (or possibly substitute fresh Pequins, cayennes or possibly Serranos)
- 2 cl Garlic, cut in half
- 1/2 c. Vinegar Salt to taste
Directions
- Place the chiles, cut side down, on a broiler rack. Broil for about 5 min or possibly till the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 min. Peel when cold.
- Place the chiles and garlic in a blender or possibly food processor. With the machine running, slowly add in the vinegar till the mix is well blended.
- Add in salt to taste. Keep covered and refrigerated till use.
- Yield:1/2 c.
- Margot Z.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5g | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 21mg | 1% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.33g | 1% |
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