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Ernesto's Hot Sauce


Course : Sauces
Serves: 4 - 6
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Ingredients:


1 pound tomatillos -- halved

5 medium serrano chilies -- stemmed and seeded

1 teaspoon sugar -- up to 2

1 clove garlic -- finely minced

2 tablespoons white vinegar

3/4 cup cooking oil -- heated

1 teaspoon salt -- to taste
 

Preparation / Directions:


In medium saucepan, bring first 5 ingredients to a boil; simmer 8-10 minutes. Transfer mixture to blender; blend until smooth and light, about 2 minutes. Leave blender on; slowly add oil. Season with salt. Sauce may be served hot or cold, and keeps well, refrigerated, for 2 weeks. If necessary, blend again to restore texture. Serve as sauce for grilled or broiled seafood and freshwater fish dishes. Makes about 3 cups.

 

Nutritional Information:

1615 Calories (kcal); 168g Total Fat; (90% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 5mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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