Pepper Sauce Starter

Recipe

Main Dish
Pepper Sauce Starter

Primary Media

Pepper sauce starter in ice cube tray

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

32
Servings
20min
Prep
20min
Total

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Description

Make this starter sauce a head of time and freeze in an ice cube tray for later use. The ice cube tray is pre-portioned so it's easy to grab straight from the freezer.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 32
QuantityIngredientAdd
4medium tomatillos, husked, rinsed and quartered
4large red bell peppers, or yellow bell peppers, seeded and chopped
2poblano chile peppers, seeded and chopped
2large white onions, chopped
4 clove(s)garlic, minced
¼ tsp.Hy-Vee salt
¼ c.Hy-Vee Select olive oil

Things To Grab

  • 9x13-inch pan
  • Food processor or blender
  • Ice cube tray, for storage

Directions

  1. Preheat oven to 350 degrees. In a 9x13-inch pan, lightly toss together tomatillos, peppers, onion and garlic. Sprinkle with salt and drizzle with olive oil.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  2. Roast, uncovered, for 1 hour or until mixture is slightly browned, stirring occasionally.
  3. Cool slightly. Transfer to a food processor or blender. Cover and process until smooth.
  4. Divide among thirty-two 2-tablespoon wells of an ice cube tray. Cover tray with foil and freeze for several hours. Transfer cubes to a freezer bag. Freeze for up to 3 months.

Nutrition facts

Servings

25 Calories per serving

Amounts Per Serving

  • Total Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Total Carbohydrates: 3g
  • Protein: 0g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 0%

Recipe Source:

Hy-Vee Seasons Holiday 2014.