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Habanero and Poblano Hot Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9461
Energy (kCal)111.5727
Carbohydrates (g)15.7743
Total fats (g)3.3216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides. | 2. Let poblano cool then peel, seed, and chop into large chunks. | 3. Remove stems from habaneros. | 4. Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well. | 5. Simmer mixture for 15-20 minutes or until reduced by about half. | 6. Let cool and add lime juice. | 7. Add vinegar until desired consistency is reached and stir or re-blend. | 8. Let sit in refrigerator to enhance flavor. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano pepper 1 - - - -
    habanero pepper 4 - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    white vinegar 1/2 cup distilled 21.42 0.0476 0.0 0.0
    lime juice 4 teaspoons 5.0417 1.6980000000000002 0.0847 0.0141
    salt 1 tablespoon - - - -
    black pepper 2 teaspoons 11.546 2.9417 0.4779 0.15
    mustard seed 2 teaspoons 20.32 1.1236 1.0432 1.4496
    fennel seed 2 teaspoons 13.8 2.0916 0.632 0.5948
    liquid smoke 1 1/2 1/2 - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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