Ingredients
100
100 servings
- •10 fresh hot chile peppers, stems removed
- •1 onion, coarsely chopped
- •0.25 cup pitted fresh dates, or more to taste
- •0.25 cup fresh basil leaves
- •0.25 cup fresh parsley leaves
- •1 roma (plum) tomato, roughly chopped
- •2 tablespoons beef bouillon powder
- •4 garlic cloves
- •0.5 cup vegetable oil, or as needed
- •salt to taste
- •1 squeeze lemon juice
Instructions
- Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
- Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.
Nutritional Facts
Per 100 servings
- Calories: 14
- Carbohydrate: 1g
- Fat: 1g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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