Hot Red Chile Pepper Sauce

1. Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.

2. Add dry mustard, salt, cloves and vinegar and combine.

3. Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.

4. Pour into warm sterilized jars and seal.

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Nutrient	Quantity
Total fats	0.7807 g
Protein	2.7708 g
Carbohydrates	23.6065 g
Energy	164.713 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.034 g
Water	537.9956 g
Aspartic acid	0.2254 g
Calcium, Ca	102.589 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	139.35 g
Fiber, total dietary	5.2758 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0003 g
Fatty acids, total saturated 22:0	0.0074 g
Carotene, beta	66.74 g
Niacin	0.3487 mg
Vitamin A, RAE	5.621 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	0.2422 g
Riboflavin	0.0724 mg
Fatty acids, total trans-polyenoic 22:4	0.0024 g
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0246 g
Fatty acids, total saturated 20:1	0.0158 g
Glutamic acid	0.5911 g
Sodium, Na	28.274 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0011 g
Total lipid (fat)	0.7807 g
Manganese, Mn	3.0055 mg
Fructose	2.8829 g
Proline	0.0428 g
Fatty acids, total saturated 16:0	0.153 g
Fatty acids, total saturated 8:0	0.0011 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1074 g
Sucrose	2.1788 g
Choline, total	15.0083 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0088 g
Sugars, total	9.617 g
Serine	0.0563 g
Fatty acids, total saturated 10:0	0.0055 g
Fatty acids, total saturated 18:0	0.0376 g
Fatty acids, total saturated 20:4 undifferentiated	0.0044 g
Vitamin B-6	0.2867 mg
Selenium, Se	3.2189 g
Ash	1.1255 g
Fatty acids, total saturated 18:1 undifferentiated	0.0707 g
Pantothenic acid	0.2994 mg
Phenylalanine	0.0647 g
Fatty acids, total polyunsaturated 22:1 c	0.0008 g
Copper, Cu	0.1285 mg
Betaine	0.2788 mg
Thiamin	0.1106 mg
Methionine	0.0078 g
Iron, Fe	1.1234 mg
Carbohydrate, by difference	23.6065 g
Phosphorus, P	84.478 mg
Folate, total	43.27 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0003 g
Fatty acids, total saturated 22:1 undifferentiated	0.0028 g
Alanine	0.0584 g
Valine	0.0605 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0003 g
Fatty acids, total saturated 18:2 undifferentiated	0.1409 g
Glycine	0.0668 g
Carotene, alpha	0.35 g
Glucose (dextrose)	4.3819 g
Fatty acids, total saturated 14:0	0.0198 g
Zinc, Zn	0.5159 mg
Isoleucine	0.0409 g
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	0.1902 g
Leucine	0.0718 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.088 mg
Vitamin A, IU	116.96 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0077 g
Folate, DFE	43.27 g
Tryptophan	0.0321 g
Vitamin C, total ascorbic acid	18.7384 mg
Phytosterols	43.752 mg
Fatty acids, total polyunsaturated 16:1 c	0.0011 g
Galactose	0.0063 g
Fatty acids, total polyunsaturated 18:1 c	0.0328 g
Fatty acids, total saturated 20:0	0.0081 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.0388 g
Vitamin K (phylloquinone)	15.8481 g
Fatty acids, total saturated	0.2588 g
Histidine	0.0363 g
Fatty acids, total monounsaturated	0.0903 g
Threonine	0.0538 g
Folate, food	43.27 g
Fatty acids, total polyunsaturated 17:0	0.0018 g
Fatty acids, total polyunsaturated 24:0	0.0206 g
Cryptoxanthin, beta	5.726 g
Vitamin E (alpha-tocopherol)	0.4848 mg
Fatty acids, total trans	0.0107 g
Fatty acids, total trans-monoenoic	0.0088 g
Magnesium, Mg	37.568 mg
Lysine	0.1013 g
Potassium, K	384.62 mg
Cystine	0.0117 g
Fluoride, F	2.42 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Onion	2	88	20.548	0.22
Mustard	1 tablespoon	0.945	0.1634	0.0147
Garlic Clove	2 halved	0	0	0
Clove	2	11.508	2.7523	0.546
white vinegar	1.5 cups	64.26	0.1428	0
hot red pepper lengthwise	24	0	0	0