After The Gold Rush

1. Combine the first 7 ingredients in a heavy, non-aluminum saucepan; bring to a boil.

2. Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes or until liquid has evaporated, stirring frequently.

3. Remove from the heat; stir in salt, if desired.

4. Let cool for 5 minutes.

5. Stir in the dill.

6. Spoon into a serving bowl.

7. Serve at room temperature and refrigerate unused portion.

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

Nutrient	Quantity
Total fats	3.4474 g
Protein	9.4675 g
Carbohydrates	81.0499 g
Energy	384.8099 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.044 g
Water	329.6232 g
Aspartic acid	0.836 g
Calcium, Ca	57.0938 mg
Lutein + zeaxanthin	2259.5406 g
Fiber, total dietary	8.4024 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	1167.5298 g
Niacin	5.4749 mg
Vitamin A, RAE	126.1173 g
Arginine	0.3636 g
Riboflavin	0.1588 mg
Tocopherol, beta	0.0147 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0051 g
Glutamic acid	2.0956 g
Sodium, Na	24.8058 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0016 g
Total lipid (fat)	3.4474 g
Manganese, Mn	0.5458 mg
Fructose	3.3953 g
Proline	1.0006 g
Fatty acids, total saturated 16:0	0.368 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0093 g
Sucrose	22.7782 g
Choline, total	76.2254 mg
Sugars, total	29.7804 g
Serine	0.4967 g
Fatty acids, total saturated 10:0	0.0022 g
Fatty acids, total saturated 18:0	0.0356 g
Vitamin B-6	0.5391 mg
Selenium, Se	0.316 g
Ash	2.5173 g
Fatty acids, total saturated 18:1 undifferentiated	0.6645 g
Pantothenic acid	1.5755 mg
Phenylalanine	0.452 g
Copper, Cu	0.2405 mg
Betaine	0.1918 mg
Thiamin	0.2625 mg
Methionine	0.1891 g
Iron, Fe	1.7182 mg
Carbohydrate, by difference	81.0499 g
Phosphorus, P	247.0222 mg
Folate, total	112.3219 g
Tocopherol, gamma	0.1206 mg
Fatty acids, total saturated 4:0	0.0001 g
Lycopene	2555.8467 g
Alanine	0.6784 g
Valine	0.4098 g
Fatty acids, total saturated 18:2 undifferentiated	1.0804 g
Glycine	0.3221 g
Carotene, alpha	160.1561 g
Glucose (dextrose)	3.591 g
Fatty acids, total saturated 14:0	0.0013 g
Zinc, Zn	1.4516 mg
Isoleucine	0.2833 g
Tocopherol, delta	0.0003 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	1.1245 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	1.0111 g
Tocotrienol, alpha	0.0105 mg
Vitamin A, IU	2510.051 IU
Folate, DFE	31.9519 g
Tryptophan	0.085 g
Vitamin C, total ascorbic acid	81.112 mg
Phytosterols	13.6583 mg
Fatty acids, total polyunsaturated 16:1 c	0.0005 g
Fatty acids, total polyunsaturated 18:1 c	0.0039 g
Fatty acids, total saturated 20:0	0.0005 g
Starch	38.493 g
Tyrosine	0.321 g
Vitamin K (phylloquinone)	42.4699 g
Fatty acids, total saturated	0.4075 g
Histidine	0.2302 g
Fatty acids, total monounsaturated	0.6663 g
Threonine	0.2856 g
Folate, food	112.3219 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	312.7281 g
Vitamin E (alpha-tocopherol)	1.1615 mg
Magnesium, Mg	77.3573 mg
Lysine	0.7826 g
Potassium, K	1025.093 mg
Cystine	0.1366 g
Fluoride, F	3.7747 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Brown sugar	2 tablespoons	68.4	17.6562	0
Tomato	0.66 cup	17.88	3.8641	0.1987
Green Onion	0.25 cup	4.7925	1.0188	0.0834
jalapeno pepper	0.5	0.8156	0.1828	0.0104
dill	0.25 cup	0	0	0
green pepper	0.5 cup	14.9	3.4568	0.1267
tarragon vinegar	2 fluid	0	0	0
kernel corn	1.5 cups	277.065	54.715	3.0033