Ninfa’s Red Hot Sauce
Ninfa’s Red Hot Sauce is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian sauce. One serving contains 494 calories, 24g of protein, and 5g of fat. For $9.34 per serving, this recipe covers 59% of your daily requirements of vitamins and minerals. This recipe serves 1. This recipe is liked by 33 foodies and cooks. If you have whole tomatoes, garlic, jalapenos, and a few other ingredients on hand, you can make it. It is brought to you by Copy Kat. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. Similar recipes include Ninfa's Avocado Hot Sauce, Ninfa's Red Salsa, and Ninfa's Green Sauce.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 ounces (by weight) fresh Cilantro, chopped (you will find this with the parsley in your produce section)
1 head garlic (about 6 cloves)
4 fresh jalapenos
5 pounds fresh, ripe, whole tomatoes, cored (do not peel)
1/2 large yellow onion, chopped
Equipment:
oven
baking sheet
blender
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees. Place cored whole tomatoes and whole jalapenos in shallow pan, (a cookie sheet with sides) single layer and roast for 30 minutes until tomatoes and jalapenos are charred (they will be black, but that is what takes away the acidity and gives the roasted flavor, you don't have to turn them).While tomatoes and jalapenos are roasting, saute the onion in hot oil (vegetable, olive or lard) until transparent and let cool.After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for about 15 seconds, taking care not to over blend or the mixture will be too watery. You may have to do this in several batches if you don't have a commercial sized blender. You can also vary the amount of jalapenos or garlic to your taste.
Step by step:
1. Preheat oven to 400 degrees.
2. Place cored whole tomatoes and whole jalapenos in shallow pan, (a cookie sheet with sides) single layer and roast for 30 minutes until tomatoes and jalapenos are charred (they will be black, but that is what takes away the acidity and gives the roasted flavor, you don't have to turn them).While tomatoes and jalapenos are roasting, saute the onion in hot oil (vegetable, olive or lard) until transparent and let cool.After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for about 15 seconds, taking care not to over blend or the mixture will be too watery. You may have to do this in several batches if you don't have a commercial sized blender. You can also vary the amount of jalapenos or garlic to your taste.
Nutrition Information:
