Ingredients
48
48 servings
- •10 habanero peppers, stemmed and seeded
- •4 jalapeno peppers, stemmed and seeded
- •4 Fresno chile peppers, stemmed and seeded
- •1 cup water
- •1 cup white vinegar
- •¼ cup chopped sweet onion
- •¼ cup brown sugar
- •2 teaspoons garlic powder
- •1 teaspoon liquid smoke flavoring
- •salt to taste
Instructions
- Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
Nutritional Facts
Per 48 servings
- Calories: 8
- Carbohydrate: 2g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 2g
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