African Hot Sauce

1. Deseed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.

2. Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .

3. Cook over medium low heat for about an hour, stirring occasionally.

4. Store in a non-reactive bowl in the refrigerator -- simple huh?

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.9988 g
Protein	17.2356 g
Carbohydrates	384.2537 g
Energy	1574.086 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0382 g
Water	506.4088 g
Aspartic acid	2.6087 g
Calcium, Ca	200.882 mg
Lutein + zeaxanthin	522.615 g
Fiber, total dietary	17.6305 g
Carotene, beta	3418.67 g
Niacin	11.4077 mg
Vitamin A, RAE	289.72 g
Arginine	0.5172 g
Riboflavin	0.6028 mg
Fatty acids, total saturated 20:1	0.0034 g
Glutamic acid	7.7004 g
Sodium, Na	222.665 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0068 g
Total lipid (fat)	1.9988 g
Manganese, Mn	1.6169 mg
Fructose	22.3166 g
Proline	0.3186 g
Fatty acids, total saturated 16:0	0.369 g
Sucrose	302.7361 g
Choline, total	145.7675 mg
Sugars, total	350.6236 g
Serine	0.5215 g
Fatty acids, total saturated 18:0	0.0673 g
Vitamin B-6	1.222 mg
Selenium, Se	18.8171 g
Ash	11.1658 g
Fatty acids, total saturated 18:1 undifferentiated	0.2468 g
Pantothenic acid	0.7668 mg
Phenylalanine	0.5609 g
Copper, Cu	1.4132 mg
Betaine	1.544 mg
Thiamin	0.3238 mg
Methionine	0.1082 g
Iron, Fe	12.2411 mg
Carbohydrate, by difference	384.2537 g
Phosphorus, P	352.823 mg
Folate, total	77.725 g
Tocopherol, gamma	1.768 mg
Lycopene	97797.6 g
Alanine	0.5326 g
Valine	0.3804 g
Fatty acids, total saturated 18:2 undifferentiated	0.6566 g
Glycine	0.4005 g
Carotene, alpha	127.64 g
Glucose (dextrose)	22.635 g
Fatty acids, total saturated 14:0	0.0086 g
Zinc, Zn	2.6374 mg
Isoleucine	0.3602 g
Maltose	0.952 g
Fatty acids, total polyunsaturated	0.6982 g
Leucine	0.5151 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	5818 IU
Folate, DFE	77.725 g
Tryptophan	0.1395 g
Vitamin C, total ascorbic acid	195.9835 mg
Phytosterols	23.16 mg
Starch	0.748 g
Tyrosine	0.2645 g
Vitamin K (phylloquinone)	49.926 g
Fatty acids, total saturated	0.4449 g
Histidine	0.2796 g
Fatty acids, total monounsaturated	0.257 g
Threonine	0.5297 g
Folate, food	77.725 g
Cryptoxanthin, beta	20.18 g
Vitamin E (alpha-tocopherol)	15.1746 mg
Magnesium, Mg	178.865 mg
Lysine	0.5608 g
Potassium, K	3989.828 mg
Cystine	0.1839 g
Fluoride, F	2.69 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 1/2	1208.97	302.394	0
Salt	1 teaspoon	0	0	0
Onion	1	44	10.274	0.11
Vinegar	4 tablespoons	12.516	0.5543	0
Tomato paste	2 cans	278.8	64.294	1.598
Garlic Clove	1	0	0	0
red chili pepper	12	15	3.3038	0.165
green pepper	1	14.8	3.4336	0.1258