Chili Pepper Madness · by Mike Hultquist★ 5.0 (6)
St. Augustine Heat Hot Sauce Recipe
NUTRITION · PER SERVING20M COOK
CAL 0%·PRO 0%
CARBS 1G78% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 0G6% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery hot sauce made from datil peppers with adaptations for habanero or Scotch bonnet chilies. Customizable heat level with vegetables, vinegar, and spices.
condimentamerican⚙️ food processor🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 32- 7 ounces datil peppers (chopped (~ 200 g) (or use habaneros, Scotch bonnets, or a mix - sub in some yellow bell pepper for milder))
- 2.5 ounces carrot (peeled and chopped (~ 70 g))
- 2 ounces onion (chopped (~ 55 g))
- 0.5 ounces garlic (chopped (~ 15 g, about 3-4 cloves))
- 1/2 cup white vinegar (or more as needed (~ 120 ml))
- ¼ teaspoon salt (or to taste, ~ 1.5 g)
At a glance
PER SERVING · TIME 20M
CAL 0%·PRO 0%
CARBS 1G78% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 0G6% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 20mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 27mg
- Calcium
- 2mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 20MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.