The Best Hot Sauce Recipe

1. Cut and chop cilantro, tomatoes, jalapeños and onions as much or as little as you desire.

2. Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.

3. Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.

4. Refrigerate, (stores for up to 6 months).

5. Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.

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Nutrient	Quantity
Total fats	4.5261 g
Protein	15.6868 g
Carbohydrates	79.7395 g
Energy	374.0099 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0849 g
Water	1668.6882 g
Aspartic acid	0.273 g
Calcium, Ca	216.8183 mg
Lutein + zeaxanthin	886.3628 g
Fiber, total dietary	10.9291 g
Carotene, beta	3937.6327 g
Niacin	10.1554 mg
Vitamin A, RAE	335.1724 g
Arginine	0.312 g
Riboflavin	1.2177 mg
Tocopherol, beta	0.1457 mg
Fatty acids, total polyunsaturated 15:0	0.0146 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0729 g
Glutamic acid	0.774 g
Sodium, Na	3700.3904 mg
Total lipid (fat)	4.5261 g
Manganese, Mn	1.4523 mg
Fructose	23.3413 g
Proline	0.036 g
Fatty acids, total saturated 16:0	0.306 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3206 g
Sucrose	2.97 g
Choline, total	117.3945 mg
Sugars, total	50.4371 g
Serine	0.063 g
Fatty acids, total saturated 18:0	0.0557 g
Vitamin B-6	1.3801 mg
Selenium, Se	8.8163 g
Ash	16.9851 g
Fatty acids, total saturated 18:1 undifferentiated	0.1119 g
Pantothenic acid	0.369 mg
Phenylalanine	0.075 g
Copper, Cu	0.7315 mg
Betaine	0.3 mg
Thiamin	1.5953 mg
Methionine	0.006 g
Iron, Fe	6.3732 mg
Carbohydrate, by difference	79.7395 g
Phosphorus, P	366.2716 mg
Folate, total	348.4543 g
Tocopherol, gamma	0.2915 mg
Lycopene	131693.6132 g
Alanine	0.063 g
Valine	0.063 g
Fatty acids, total saturated 18:2 undifferentiated	0.3596 g
Glycine	0.075 g
Glucose (dextrose)	24.1558 g
Fatty acids, total saturated 14:0	0.0266 g
Zinc, Zn	2.125 mg
Isoleucine	0.042 g
Fatty acids, total polyunsaturated	0.4445 g
Leucine	0.075 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	6563.7211 IU
Folate, DFE	348.4543 g
Tryptophan	0.042 g
Vitamin C, total ascorbic acid	1043.7472 mg
Phytosterols	45 mg
Fatty acids, total polyunsaturated 18:1 c	0.0729 g
Tyrosine	0.042 g
Vitamin K (phylloquinone)	34.7172 g
Fatty acids, total saturated	0.4029 g
Histidine	0.042 g
Fatty acids, total monounsaturated	0.1119 g
Threonine	0.063 g
Folate, food	348.4543 g
Vitamin E (alpha-tocopherol)	4.7233 mg
Magnesium, Mg	191.7937 mg
Lysine	0.117 g
Potassium, K	3622.0877 mg
Cystine	0.012 g
Fluoride, F	103.8517 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	2	120	28.02	0.3
Vinegar	0 cup	6.2738	0.2778	0
Tomato juice	4 cans	247.7361	51.4417	4.2261
cilantro	2 bunches	0	0	0
lime	2	0	0	0
habaneros	4	0	0	0