Category Five Hot Sauce

1. Bring the vinegar to a boil in a large saucepan. Cook the serrano peppers and habanero peppers in the vinegar for 3 minutes. Transfer to a blender; add the onion powder, garlic, pepper, and chili powder. Blend starting on low speed and increasing the speed gradually until smooth, about 3 minutes total.

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Nutrient	Quantity
Total fats	1.6807 g
Protein	3.9767 g
Carbohydrates	19.3481 g
Energy	176.152 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0536 g
Water	529.0154 g
Aspartic acid	0.2572 g
Calcium, Ca	116.5975 mg
Lutein + zeaxanthin	465.082 g
Fiber, total dietary	7.5175 g
Fatty acids, total saturated 22:0	0.008 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	1628.105 g
Niacin	2.2498 mg
Vitamin A, RAE	156.2735 g
Arginine	0.238 g
Riboflavin	0.1585 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.046 g
Fatty acids, total saturated 20:1	0.0011 g
Glutamic acid	0.3763 g
Sodium, Na	253.782 mg
Fatty acids, total saturated 16:1 undifferentiated	0.01 g
Total lipid (fat)	1.6807 g
Manganese, Mn	1.0786 mg
Fructose	0.4637 g
Proline	0.1891 g
Fatty acids, total saturated 16:0	0.191 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.3283 g
Choline, total	17.3677 mg
Sugars, total	4.3439 g
Serine	0.0546 g
Fatty acids, total saturated 10:0	0.002 g
Fatty acids, total saturated 18:0	0.0487 g
Fatty acids, total saturated 20:4 undifferentiated	0.0029 g
Vitamin B-6	0.7326 mg
Selenium, Se	6.7044 g
Ash	2.2422 g
Fatty acids, total saturated 18:1 undifferentiated	0.2956 g
Pantothenic acid	0.3648 mg
Phenylalanine	0.0757 g
Beta-sitosterol	2.3625 mg
Copper, Cu	0.3084 mg
Betaine	0.4483 mg
Thiamin	0.1145 mg
Methionine	0.0256 g
Iron, Fe	2.8494 mg
Carbohydrate, by difference	19.3481 g
Phosphorus, P	114.162 mg
Folate, total	25.4295 g
Tocopherol, gamma	0.4272 mg
Lycopene	2.14 g
Alanine	0.0745 g
Valine	0.0937 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.822 g
Glycine	0.0947 g
Carotene, alpha	181.651 g
Glucose (dextrose)	0.2271 g
Fatty acids, total saturated 14:0	0.0166 g
Zinc, Zn	1.0076 mg
Isoleucine	0.0688 g
Fatty acids, total saturated 12:0	0.0086 g
Fatty acids, total polyunsaturated	0.8821 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	0.228 mg
Leucine	0.1166 g
Tocotrienol, alpha	0.2703 mg
Vitamin A, IU	3123.2785 IU
Folate, DFE	25.4295 g
Tryptophan	0.0169 g
Vitamin C, total ascorbic acid	39.8374 mg
Phytosterols	19.484 mg
Galactose	0.0282 g
Fatty acids, total polyunsaturated 18:1 c	0.2781 g
Fatty acids, total saturated 20:0	0.0069 g
Fatty acids, total saturated 6:0	0.0013 g
Campesterol	1.575 mg
Tyrosine	0.0426 g
Vitamin K (phylloquinone)	21.9495 g
Fatty acids, total saturated	0.2986 g
Histidine	0.0393 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	0.3069 g
Threonine	0.051 g
Folate, food	25.4295 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	311.275 g
Vitamin E (alpha-tocopherol)	3.6443 mg
Magnesium, Mg	47.985 mg
Lysine	0.0928 g
Potassium, K	540.3295 mg
Cystine	0.0289 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Onion powder	1 tablespoon	23.529	5.4593	0.0718
black pepper	1 teaspoon	5.773	1.4708	0.075
chili powder	1 tablespoon	22.56	3.976	1.1424
white vinegar	2 cups	85.68	0.1904	0
habanero pepper	24	0	0	0
serrano pepper	36	25.2	5.2762	0.3465