I am a true German: I do not like spicy food. But I’ve learned to appreciate hot sauce because of its great thermogenic properties and its ability to increase metabolic rate.
Ingredients
- 2 tablespoons MCT oil or coconut oil
- 15 medium serrano chiles, stemmed and cut crosswise into small pieces
- ½ cup diced onions
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken bone broth, homemade or store-bought, or water (add ¼ teaspoon salt if using water)
- 2 cup coconut vinegar or apple cider vinegar
- Fine sea salt
How to Make It
- Heat the oil in a large cast-iron skillet over low heat. Add the chiles, onions, and garlic and cook for 5 minutes, or until the onions are translucent and the chiles are soft. Add the broth.
- Transfer the sautéed veggies and broth to a high-speed blender or food processor and puree until smooth. With the machine running on low speed, add the vinegar in a slow, steady stream. Add salt to taste.
- Strain the hot sauce and place in a jar. Cover and store in the fridge for up to 6 months. I recommend that you let the sauce sit for 2 weeks before using to allow the flavors to open up.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 2 kcal Calories from Fat: 0.9 kcal |
|
% Daily Value*
|
| Total Fat 0.1 g 0% |
Trans Fat 0.0 g |
carbohydrates 0.2 g 0% |
Protein 0.1 g 0% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |