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Homemade Pepper Sauce - Print


Ingredients
  • About 18 Fresno, cayenne, or jalapeño peppers. (The color of the pepper=color of hot sauce).
  • 2 Additional Hotter peppers. ( If you like HOT) 
  • 1 3/4 to 2 cups white wine vinegar or cider vinegar (Not that distilled stuff) 
  • Juice of one whole lime - about 2 tablespoons
  • 3 garlic cloves
  • 1 shredded carrot
  • 1 tsp salt

Total Time: 45 minutes.

Equipment: Blender, Immersion blender, or Food Processor 

Yield: About 1 pint if you remove the seeds. Up to about a pint and half without straining. 

Start by cutting off the stems of all the peppers. Next cut each pepper into about 4 to 6 pieces. 
Cut the garlic cloves into a few smaller pieces each.

Combine the vinegar, lime juice, garlic, and all the peppers (seeds included) into a pot. Bring to a boil and reduce the heat to a simmer. Let simmer for 20 minutes. 
After 20 minutes remove from the stove and let cool, or place in the refrigerator for 15 minutes. Hot food in blenders and food processors can be very dangerous.
When the pepper mixture has cooled to room temperature, fill your blender or food processor to just under the half way mark. You will need room for the mixture to combine and spin.
Mix very well, until all the peppers have combined with the vinegar and you don’t see any chunks. The seed will not get reduced.
Remove pepper sauce, and repeat with the rest of the peppers. 
At this point you will have a choice to make. You can either leave the seeds in the pepper sauce or strain them out with fine mesh strainer. It’s really a personal choice. 
Straining will make the hot sauce look like many of the typical ones you see on store shelves. Still others like the appearance of the seeds and the extra heat that comes with leaving them. 
You can use the sauce as soon as you are finished, but a few days in the fridge will enhance the flavor. In addition the hot sauce will last for months if kept in the fridge as it is a vinegar based product. 
You will notice that I did not use any salt when preparing. You will notice that the end result will have a very peppery taste, but no salty taste at all. I will add just a little sea salt to whatever I am putting the hot sauce on at the end to enhance flavor in needed.  By doing this I will know exactly how much sodium is going in my food. 


Amount Ingredients Sodium (mg) Phosphorus (mg) Potassium (mg)
18 Fresno Peppers
72
350
2610
2 cups White wine vinegar
24
38.2
348
1 Lime
3
6.8
6.8
1  Carrot
50
25.3
230
3 Garlic cloves
1
4.6
12
2 Chile peppers - hot
24
38.8
290
1 tsp Table salt
1150


1




1/4 cup 









32 Total for whole recipe
1324
463.7
3496.8











Recommended daily intake (Non CKD)
2300
700
4700
1 Tbsp Portion size
41.375
14.490625
109.275

% RDA per portion
1.80%
2.07%
2.33%







Comparison





Sodium (mg) Sodium %
1 tsp (5 ml) Tabasco
28
1%
1 tsp (5 ml) Sriracha
80
3%
1 tsp (5 ml) Cholula
110
4%
1 tsp (5 ml) Red Hot
190
8%
1 tsp (5 ml) John’s homemade hot Sacue
13
0%






Sodium (mg) Sodium %
1 Tbsp (15 ml) Tabasco
84
3.65%
1 Tbsp (15 ml) Sriracha
240
10.43%
1 Tbsp (15 ml) Cholula
330
14.35%
1 Tbsp (15 ml) Red Hot
570
24.78%
1 Tbsp (15 ml) John’s homemade hot Sacue
39
1.70%








Some bottles were even mislabeled. claiming 1 tbsp was 5 ml. And that 220 mg was only 3% of the RDI




 Capsaicin - Found in the ribs and the internal part that holds the seeds. Some health benefits include: improved blood circulation, reduced inflammation, pain relief for muscles and joints. protection from high blood pressure and heart disease. - Source kidneybuzz.com



Articles about Capsaicin, Hot Sauce, & CDK.

1. Kidney buzz

2. Kidney-Cares


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