This hot sauce made with poblanos and jalapeño peppers adds a kick to any dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|jalapeño pepper||18 ea.|
|poblano chile||9 ea.|
|olive oil||0 1/2 cups|
|garlic||0 1/2 cups|
|red wine vinegar||7 cups|
|light brown sugar||1 1/8 cups|
|1. Heat olive oil in a stockpot over high heat. Add peppers and sauté for 3 minutes, stirring occasionally.|
|2. Add roasted garlic, vinegar and brown sugar. Cook for 1 minute.|
|3. Add Prego® Traditional Pasta Sauce and cook for 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Blend sauce until smooth and strain over a hotel pan. Set aside contents of strainer and let remaining hot sauce cool. Serve warm.
CCP: Hold for hot service at 140°F or higher until needed.
- Use contents of strainer for Spanish rice or a stuffing starter. Great with poached or scrambled eggs. Use as a condiment, or to add heat to other sauces and rice dishes.