Hot-Pepper Liquid

By Jonathan Reynolds

Total Time
15 minutes
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Ingredients

Yield:About 2 cups
  • 4tablespoons unsalted butter
  • ½cup peeled, chopped onion
  • ½cup chopped celery
  • 6tablespoons peeled, chopped garlic
  • 1jalapeño, chopped
  • 2cups chicken or beef broth
  • 2tablespoons white vinegar
  • 1tablespoon plus 1 teaspoon salt
  • 1tablespoon black pepper
  • 1tablespoon cayenne pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

157 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 450 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and jalapeño, cover and cook until wilted, about 10 minutes. Add the remaining ingredients, stir well and heat to boiling. Simmer 5 minutes and strain into a bowl.

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