** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place the chiles, cut side down, on a broiler rack.
2. Broil for about 5 minutes or until the skin blisters and blackens.
3. Transfer the peppers to a paper bag and let stand for about 10 minutes.
4. Peel when cool. Place the chiles and garlic in a blender or food processor.
5. With the machine running, slowly add the vinegar until the mixture is well blended.
6. Add salt to taste. Keep covered and refrigerated until use.
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Dietary Notes:
This recipe is low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 53% of your daily recommended intake per serving. This recipe is high in Vitamin C with 414% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Hot Pepper, Vinegar allergies.