Mexican Hot Sauce Recipe

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WebMake sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about …

Rating: 5/5(3)
Total Time: 35 minsCategory: Low ProteinCalories: 158 per serving1. Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
2. If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

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WebThis is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working a

Rating: 4/5(1)
Total Time: 10 minsCategory: Low ProteinCalories: 36 per serving1. Put ingredients through blender and put in sterilized bottles.
2. Refrigerate.
3. Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!

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WebCholula Original Hot Sauce is a delicious result of generations old recipe with Mexican heritage. It features carefully-selected arbol and piquin peppers and a blend of signature spices. Ingredients …

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WebThe Louisiana-style hot sauce is vinegar forward blend so it brings a lot of acidity to any low carb dish. Ingredients: Aged Peppers, Distilled Vinegar, Salt Calories: 0, Fat: 0, Carb: 0, Protein: 0, Sugar: 0 Is …

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WebCut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place 5-6 garlic cloves (in their skins) on the baking sheet along with the whole peppers. Place under a broiler for about 5-7 …

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WebMelt the butter in a small sauce pan over medium heat. Add in the garlic and remaining spices and cook, stirring often, 1-2 minutes until fragrant. Add the tomato sauce and cook, stirring occasionally, over …

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WebPut all of the ingredients into a medium to large frying pan on medium heat. Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and there are about two cups are left. (The burner …

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