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:

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The most expensive pizza in the world costs $12,000 and takes 72 hours to make.

Food Joke

It is said that, a way to a man's heart goes through a stomach. Aha…you might think that men go to their lovers to eat some soup.

Popular Recipes
Chipotle Peanut Butter Cookies

Renee's Kitchen Adventures

Vanilla Ice Cream

Simply Scratch

Blueberry Pecan Paleo Granola

Cook Eat Paleo

Dark Chocolate Cherry Cordial Cookies

It Bakes Me Happy

Pop Tarts

The Faux Martha