Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
100
Yield:
2 cups
Ingredients
Directions
Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.
Cook's Notes:
I suggest you use the measurements in this recipe as a starting point, and adjust any of the ingredients to your taste. It really does all depend on how you like it. Don't feel tied to these measures; feel free to make it your own.
I usually leave tomato out altogether, adding a splash of lemon juice instead. I like the sauce to be more concentrated, but if you like a sauce with a little less heat, then you can add tomatoes to taste.
Sauce will keep longest in the refrigerator if fully covered in oil.
Nutrition Facts (per serving)
| 14 | Calories |
| 1g | Fat |
| 1g | Carbs |
| 0g | Protein |
