Chilipetin Sauce
Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.
Yield
1 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
green chili peppers
roasted |
|
| 1 | each |
onions
medium-sized |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
green tomatoes
|
*
|
| 1 | teaspoon |
all-purpose flour
|
|
| 1 | cup |
vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
green chili peppers
roasted |
|
| 1 | each |
onions
medium-sized |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
green tomatoes
|
*
|
| 5 | ml |
all-purpose flour
|
|
| 237 | ml |
vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
Directions
Grind fine or chop the peppers, onion, garlic and tomato.
Add the flour. Bring the vinegar, sugar, and salt to a boil.
Pour over the pepper mixture and, stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly.
Seal while hot in sterilized jars.
The sauce will be thin, but will thicken with age.
Makes 1 pint.
