Inferno Sauce
Ingredients
- 5 pounds carrots, chopped
- 10 onions, chopped
- 3 heads garlic, chopped
- 2 1/2 cups lime juice
- 3 cups white vinegar
- 6 tablespoons oregano
- 1/2 cup salt
- 8 cups chilis, roasted, peeled, seeded, and chopped
Directions
Combine
Combine all ingredients except chiles in a stockpot.Cook
Boil for 10 minutes or until carrots are soft.Add Chiles
Add chiles.Simmer
Simmer 5 minutes.Purée
Carefully purée the sauce in a blender until smooth and uniform.Bottle
Divide between 20 twelve-ounce bottles.Process
Hot water bath for 14 minutes.
Approximate Nutrition — Per 2 tablespoons
| Nutrition | Amount |
|---|---|
| Calories | ~18 |
| Protein | ~0 g |
| Total carbohydrates | ~4 g |
| Fiber | ~1 g |
| Net carbohydrates | ~3 g |
| Fat | ~0 g |
| Saturated fat | ~0 g |
Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.