Buckin' Hot Sauce

1. Cook all vegetables in a medium pot over high heat.

2. Season as desired.

3. Add cilantro, garlic, and lemon zest.

4. Cook out remaining liquid from vegetables.

5. Add vinegar, stock, and tomato juice.

6. Reduce until 2/3 liquid remains.

7. Let stand for one hour.

8. Reseason if needed with salt, pepper, and spices.

9. Purree blend until smooth, adding more tomato or stock for desired consistency.

10. Serve with chips and salsa!

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

Nutrient	Quantity
Total fats	3.9537 g
Protein	16.6854 g
Carbohydrates	100.926 g
Energy	461.803 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.064 g
Water	2034.7499 g
Aspartic acid	2.0512 g
Calcium, Ca	316.021 mg
Lutein + zeaxanthin	1325.49 g
Fiber, total dietary	17.9315 g
Carotene, beta	24705.215 g
Niacin	9.6202 mg
Vitamin A, RAE	2457.52 g
Arginine	0.9046 g
Riboflavin	1.0106 mg
Tocopherol, beta	0.1134 mg
Fatty acids, total polyunsaturated 15:0	0.0139 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0365 g
Glutamic acid	5.6427 g
Stigmasterol	0.09 mg
Sodium, Na	2239.475 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0067 g
Total lipid (fat)	3.9537 g
Manganese, Mn	1.9977 mg
Fructose	17.5613 g
Proline	0.3338 g
Fatty acids, total saturated 16:0	0.4325 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1869 g
Sucrose	14.8778 g
Choline, total	109.892 mg
Sugars, total	52.4761 g
Serine	0.4748 g
Fatty acids, total saturated 10:0	0.0204 g
Fatty acids, total saturated 18:0	0.118 g
Vitamin B-6	1.7326 mg
Selenium, Se	9.1788 g
Ash	17.4789 g
Fatty acids, total saturated 18:1 undifferentiated	0.1977 g
Pantothenic acid	1.792 mg
Phenylalanine	0.5126 g
Beta-sitosterol	0.06 mg
Copper, Cu	0.7792 mg
Betaine	1.493 mg
Thiamin	1.3058 mg
Methionine	0.1224 g
Iron, Fe	5.6294 mg
Carbohydrate, by difference	100.926 g
Phosphorus, P	419.399 mg
Folate, total	280.215 g
Tocopherol, gamma	0.3246 mg
Lycopene	69762.47 g
Alanine	0.6199 g
Valine	0.4687 g
Fatty acids, total saturated 18:2 undifferentiated	0.7017 g
Glycine	0.4181 g
Carotene, alpha	9477.01 g
Glucose (dextrose)	19.6811 g
Fatty acids, total saturated 14:0	0.0334 g
Zinc, Zn	2.7352 mg
Isoleucine	0.4479 g
Fatty acids, total polyunsaturated	0.7656 g
Leucine	0.6318 g
Tocotrienol, alpha	0.1685 mg
Vitamin A, IU	49078.105 IU
Folate, DFE	280.215 g
Tryptophan	0.1449 g
Vitamin C, total ascorbic acid	581.644 mg
Phytosterols	58.58 mg
Fatty acids, total polyunsaturated 18:1 c	0.0697 g
Starch	3.6608 g
Tyrosine	0.2913 g
Vitamin K (phylloquinone)	77.9845 g
Fatty acids, total saturated	0.618 g
Histidine	0.299 g
Fatty acids, total monounsaturated	0.2043 g
Threonine	0.8259 g
Folate, food	280.215 g
Cryptoxanthin, beta	6.06 g
Vitamin E (alpha-tocopherol)	4.9864 mg
Magnesium, Mg	174.575 mg
Lysine	0.6827 g
Potassium, K	3487.069 mg
Cystine	0.3209 g
Fluoride, F	65.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 tablespoons	37.995	8.4303	0.1275
Carrot	2 cups	104.96	24.5248	0.6144
Onion	2 cups	128	29.888	0.32
Tomato	1 cup	26.82	5.7961	0.298
Vinegar	2 tablespoons	6.258	0.2771	0
Tomato juice	3 cups	123.93	25.7337	2.1141
Vegetable stock	3 cups	33.15	6.1659	0.4641
Lemon zest	0	0	0	0
cilantro	3 tablespoons	0.69	0.1101	0.0156
Bell Pepper	1.5 1/2	0	0	0
cumin	0	0	0	0
salt pepper	0	0	0	0
cayenne	0	0	0	0
scotch bonnet pepper	0 cup	0	0	0