Mexican Red Sauce

1. Combine all ingredients, except for the 1/2 cup of water in a food processor or blender and blend until smooth.

2. Pour sauce into a medium sauce pan and add remaining 1/2 cup of water.

3. Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes.

4. Note: Makes Aprox 2 quarts.

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Nutrient	Quantity
Total fats	57.9218 g
Protein	14.8143 g
Carbohydrates	118.5821 g
Energy	992.7731 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4801 g
Water	926.5323 g
Aspartic acid	2.0303 g
Calcium, Ca	242.3147 mg
Lutein + zeaxanthin	1170.4622 g
Fiber, total dietary	17.341 g
Fatty acids, total saturated 22:0	0.0723 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	4747.5538 g
Niacin	9.0567 mg
Vitamin A, RAE	430.8212 g
Arginine	0.4444 g
Riboflavin	0.4657 mg
Tocopherol, beta	0.1186 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0249 g
Fatty acids, total saturated 20:1	0.1832 g
Glutamic acid	5.9878 g
Stigmasterol	0.06 mg
Sodium, Na	226.0251 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7021 g
Total lipid (fat)	57.9218 g
Manganese, Mn	1.575 mg
Fructose	18.228 g
Proline	0.3065 g
Fatty acids, total saturated 16:0	6.5322 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	51.792 g
Choline, total	109.978 mg
Sugars, total	88.8476 g
Serine	0.3995 g
Fatty acids, total saturated 10:0	0.0026 g
Fatty acids, total saturated 18:0	1.1642 g
Vitamin B-6	1.1141 mg
Selenium, Se	11.0168 g
Ash	8.8301 g
Fatty acids, total saturated 18:1 undifferentiated	39.6895 g
Pantothenic acid	0.9289 mg
Phenylalanine	0.4329 g
Beta-sitosterol	0.04 mg
Copper, Cu	1.0824 mg
Betaine	1.5642 mg
Thiamin	0.3997 mg
Methionine	0.0879 g
Iron, Fe	12.1446 mg
Carbohydrate, by difference	118.5821 g
Phosphorus, P	339.4001 mg
Folate, total	116.8712 g
Tocopherol, gamma	2.0418 mg
Lycopene	60394.9292 g
Alanine	0.4141 g
Valine	0.307 g
Fatty acids, total saturated 18:2 undifferentiated	6.4862 g
Glycine	0.3252 g
Carotene, alpha	579.2019 g
Glucose (dextrose)	18.1274 g
Fatty acids, total saturated 14:0	0.0164 g
Zinc, Zn	2.632 mg
Isoleucine	0.2861 g
Maltose	0.476 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.005 g
Fatty acids, total polyunsaturated	6.9679 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0791 mg
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.4108 g
Tocotrienol, alpha	0.2632 mg
Vitamin A, IU	8599.3012 IU
Folate, DFE	116.8712 g
Tryptophan	0.1049 g
Vitamin C, total ascorbic acid	140.4722 mg
Phytosterols	180.9129 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.1212 g
Fatty acids, total saturated 20:0	0.2262 g
Fatty acids, total saturated 6:0	0.0004 g
Starch	0.374 g
Tyrosine	0.2108 g
Vitamin K (phylloquinone)	101.6557 g
Fatty acids, total saturated	8.032 g
Histidine	0.2164 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	40.6428 g
Threonine	0.4065 g
Folate, food	116.8712 g
Fatty acids, total polyunsaturated 17:0	0.0123 g
Cryptoxanthin, beta	243.3588 g
Vitamin E (alpha-tocopherol)	19.5903 mg
Magnesium, Mg	172.6724 mg
Lysine	0.4396 g
Potassium, K	3263.6889 mg
Cystine	0.1395 g
Fluoride, F	12.2309 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Salt	1 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Olive oil	0.25 cup	477.36	0	54
Onion	1	44	10.274	0.11
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	2 cans	80.4198	17.3796	0.8936
Water	1 cup	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
cilantro	2 tablespoons	0.46	0.0734	0.0104
jalapeño	1	0	0	0
chili powder	1 teaspoon	7.614	1.3419	0.3856
cumin	1 tablespoon	22.5	2.6544	1.3362
green pepper	0.25 cup	7.45	1.7284	0.0633