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Recipes - Dialysis Hot Sauce

Recipe Name

Dialysis Hot Sauce

Submitted by

thehl

Recipe Description

Low sodium hot sauce

Quantity	2	Quantity Unit	cups	Servings
Prep Time (minutes)	10	Cook Time (minutes)	25	Ready In (minutes)	35

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Ingredients
Amt.	Measure	Ingredient



20	tablespoons	serrano chile, chopped
1 1/2	tablespoons	garlic minced
3/4	cup, sliced	onion
1	teaspoon	canola oil
2	cups (8 fl oz)	water
2	cups	white vinegar

Steps

Sequence	Step

1	Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat
2	Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!)
3	Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream
4	Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

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