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 |
Full Recipe Profile
|
|
|
|
Fat (g)
|
Phos (mg)
|
Pot (mg)
|
Sodium
|
Calories
|
Vit A (iu)
|
Vit C (mg)
|
Vit K (Mcg)
|
Vit E (mg) AT
|
Vit B6 (mg)
|
|
|
|
RDI |
65
|
700
|
3300
|
2300
|
2000
|
5000
|
60
|
120
|
20
|
2
|
|
Ingredients |
Amt |
|
|
|
|
|
|
|
|
|
|
|
|
Peppers. Fresno & Jalapeños |
20
|
|
0
|
294
|
2254
|
56
|
280
|
6671
|
1008
|
98
|
4.9
|
3.5
|
|
|
|
|
0.00%
|
42.00%
|
68.30%
|
2.43%
|
14.00%
|
133.42%
|
1680.00%
|
81.67%
|
24.50%
|
175.00%
|
|
Apple Cider Vinegar |
2 Cups |
|
0
|
38.2
|
348
|
24
|
100
|
0
|
0
|
0
|
0
|
0
|
|
|
|
|
0.00%
|
5.46%
|
10.55%
|
1.04%
|
5.00%
|
0.00%
|
64.80%
|
0.00%
|
0.00%
|
0.00%
|
|
Lime Juice/Zest |
1 oz |
|
0.00
|
8.00
|
32.80
|
1.20
|
14.00
|
14.00
|
8.40
|
0.20
|
0.10
|
0.00
|
|
(2 Tbsp) |
|
|
0.00%
|
1.14%
|
0.99%
|
0.05%
|
0.70%
|
0.28%
|
14.00%
|
0.17%
|
0.50%
|
0.00%
|
|
Carrots - Peeled |
1 Med |
|
0.00
|
38.50
|
352.00
|
75.90
|
52.00
|
21363.00
|
7.60
|
16.90
|
0.80
|
0.20
|
|
(61 g) |
|
|
0.00%
|
5.50%
|
10.67%
|
3.30%
|
2.60%
|
427.26%
|
12.67%
|
14.08%
|
4.00%
|
10.00%
|
|
Garlic clove |
1 med |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
|
Salt |
1 Tsp |
|
0.00
|
|
|
2300.00
|
|
|
|
|
|
|
|
|
|
|
0.00%
|
0.00%
|
0.00%
|
100.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
0.00%
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total for Dish |
|
|
0.00
|
378.70
|
2986.80
|
2457.10
|
446.00
|
28048.00
|
1024.00
|
115.10
|
5.80
|
3.70
|
|
|
|
|
0.00%
|
54.10%
|
90.51%
|
106.83%
|
22.30%
|
560.96%
|
1706.67%
|
95.92%
|
29.00%
|
185.00%
|
|
# of Servings |
|
|
15
|
15
|
15
|
15
|
15
|
15
|
15
|
15
|
15
|
15
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Totals per serving |
|
|
0.00
|
25.25
|
199.12
|
163.81
|
29.73
|
1869.87
|
68.27
|
7.67
|
0.39
|
0.25
|
|
|
|
|
0.00%
|
3.61%
|
6.03%
|
7.12%
|
1.49%
|
37.40%
|
113.78%
|
6.39%
|
1.93%
|
12.33%
|
Amino Acid Profile
| Mg/ gram protein needed | Peppers, Hot chilis | Recipe 6.1 g | Apple Cider VInegar | Recipe 56 g | Lime - Juice & Zest | Recipe 10 g | Fresh Garlic | Recipe 2.7 g | Carrots Peeled into strips | 1 c = .8 g protein | Total Grams | Total Amino Acid | Total Protein/g | |
| Essential Amino Acids | Protein/g | Recipe | Protein/g | Recipe | Protein/g | Recipe | Protein/g | Recipe | ||||||
| Histidine |
18
|
21.58
|
131.63
|
0.00
|
0.00
|
38.70
|
3.87
|
17.00
|
10.20
|
21.67
|
17.33
|
7.6
|
163.03
|
21.45
|
| Isoleuciine |
25
|
34.21
|
208.68
|
0.00
|
0.00
|
53.00
|
5.30
|
32.50
|
19.50
|
56.67
|
45.33
|
278.82
|
36.69
|
|
| Methionine |
25
|
12.63
|
77.05
|
0.00
|
0.00
|
26.80
|
2.68
|
11.50
|
6.90
|
10.00
|
8.00
|
94.63
|
12.45
|
|
| Leucine |
55
|
55.26
|
337.11
|
0.00
|
0.00
|
96.70
|
9.67
|
47.00
|
28.20
|
58.33
|
46.67
|
421.64
|
55.48
|
|
| Lysine |
51
|
46.84
|
285.74
|
0.00
|
0.00
|
92.58
|
9.26
|
42.00
|
25.20
|
55.00
|
44.00
|
364.20
|
47.92
|
|
| Phenylalanine |
47
|
32.63
|
199.05
|
0.00
|
0.00
|
53.80
|
5.38
|
27.50
|
16.50
|
43.33
|
34.67
|
255.60
|
33.63
|
|
| Threonine |
27
|
38.95
|
237.58
|
0.00
|
0.00
|
36.90
|
3.69
|
23.50
|
14.10
|
51.67
|
41.33
|
296.70
|
39.04
|
|
| Tryptophan |
7
|
13.68
|
83.47
|
0.00
|
0.00
|
13.50
|
1.35
|
10.00
|
6.00
|
15.00
|
12.00
|
102.82
|
13.53
|
|
| Valine |
32
|
44.21
|
269.68
|
0.00
|
0.00
|
68.70
|
6.87
|
43.50
|
26.10
|
60.00
|
48.00
|
350.65
|
46.14
|
|
| Recipe Amout | 20 each | 2 cups | 1 each | 3 clove | 1 cup | |||||||||
| Protein per recipe (g) |
6.1
|
0
|
0.1
|
0.6
|
0.8
|
|||||||||
| Total recipe Protein (g) |
7.6
|
|||||||||||||
| # of servings |
30
|
|||||||||||||
| Protein / serving (g) |
0.25
|
|||||||||||||
| Not a complete Protein |
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