Portuguese Vinegar Sauce W- Hot Pepper Paste For Fish (Molhanga)

1. Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley.

2. Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil.

3. To use, pour over the cooked fish or serve on the side.

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

Nutrient	Quantity
Total fats	14.2989 g
Protein	1.0207 g
Carbohydrates	4.1275 g
Energy	144.3384 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.116 g
Water	80.2292 g
Aspartic acid	0.0908 g
Calcium, Ca	48.6489 mg
Lutein + zeaxanthin	972.7565 g
Fiber, total dietary	1.3442 g
Fatty acids, total saturated 22:0	0.0182 g
Carotene, beta	1045.235 g
Niacin	0.426 mg
Vitamin A, RAE	91.9799 g
Arginine	0.0311 g
Riboflavin	0.0403 mg
Tocopherol, beta	0.0208 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0087 g
Fatty acids, total saturated 20:1	0.0469 g
Glutamic acid	0.0755 g
Sodium, Na	13.5835 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1764 g
Total lipid (fat)	14.2989 g
Manganese, Mn	0.1945 mg
Fructose	0.117 g
Proline	0.0722 g
Fatty acids, total saturated 16:0	1.586 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.1548 g
Choline, total	2.9718 mg
Sugars, total	1.467 g
Serine	0.0284 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.283 g
Vitamin B-6	0.058 mg
Selenium, Se	0.2575 g
Ash	0.6326 g
Fatty acids, total saturated 18:1 undifferentiated	9.9714 g
Pantothenic acid	0.0969 mg
Phenylalanine	0.0296 g
Copper, Cu	0.0604 mg
Betaine	0.1872 mg
Thiamin	0.0293 mg
Methionine	0.0088 g
Iron, Fe	2.6511 mg
Carbohydrate, by difference	4.1275 g
Phosphorus, P	24.3215 mg
Folate, total	18.4809 g
Tocopherol, gamma	0.2712 mg
Lycopene	0.115 g
Alanine	0.0367 g
Valine	0.0356 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.5264 g
Glycine	0.0325 g
Carotene, alpha	10.3328 g
Glucose (dextrose)	0.0468 g
Fatty acids, total saturated 14:0	0.0045 g
Zinc, Zn	0.308 mg
Isoleucine	0.0254 g
Tocopherol, delta	0.0043 mg
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	1.6433 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0016 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.045 g
Tocotrienol, alpha	0.073 mg
Vitamin A, IU	1839.7827 IU
Folate, DFE	18.4809 g
Tryptophan	0.0066 g
Vitamin C, total ascorbic acid	15.3951 mg
Phytosterols	35.3808 mg
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.0314 g
Fatty acids, total saturated 20:0	0.0567 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0187 g
Vitamin K (phylloquinone)	197.5269 g
Fatty acids, total saturated	1.9562 g
Histidine	0.0122 g
Fatty acids, total monounsaturated	10.2115 g
Threonine	0.0238 g
Folate, food	18.4809 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	106.8523 g
Vitamin E (alpha-tocopherol)	2.6006 mg
Magnesium, Mg	19.0947 mg
Lysine	0.0339 g
Potassium, K	152.5025 mg
Cystine	0.0064 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 teaspoon	4.5885	1.1477	0
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Paprika	0.75 teaspoon	4.8645	0.9313	0.2224
Parsley	3 tablespoons	4.104	0.7216	0.0901
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Nutmeg	1 dash	0	0	0
Water	0.25 cup	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
Garlic Clove	6	0	0	0
wine vinegar	0.75	2.1232	0.0302	0
hot chili sauce	1 teaspoon	0	0	0