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Ingredients
- 1 c. Green chili pequin peppers (ROAST 'EM!)
- 1 med Onion
- 1 x Clove garlic
- 1 x Green tomato (or possibly tomatillo, but use a couple or possibly so if using these)
- 1 tsp Flour
- 1 c. Vinegar
- 2 Tbsp. Sugar
- 1 tsp Salt
Directions
- Grind fine or possibly chop the peppers, onion, garlic and tomato. Add in the flour
- Bring the vinegar, sugar, and salt to a boil. Pour over the pepper mix and, stirring occasionally, boil, uncovered, for about 30 min, or possibly till it thickens slightly. Seal while warm in sterilized jars.
- The sauce will be thin, but will thicken with age.
- (like most of us!)
- Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.
- Makes 1 pint.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 431g | |
| Calories 211 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2345mg | 98% |
| Potassium 468mg | 13% |
| Total Carbs 41.73g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 31.85g | 21% |
| Protein 2.02g | 3% |
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