Vince'S Easy Hot Sauce

1. Wash and"pull" stems from Jalapenos and Tomatoes so they remain whole.

2. Do Not cut them off.

3. Place in a Medium Sauce Pan and cover with Water.

4. Bring to a slow boil and cook for 15-20 minutes, turning jalapenos to cook evenly.

5. Drain water and place in food processor or blender.

6. Pulse to chop/blend.

7. Add Garlic Salt and Bacon Grease/Olive Oil.

8. Then salt to taste.

9. For hotter or milder sauce adjust the ratio of jalapenos to Tomatoes.

10. The natural oils from jalapenos are what give it heat.

11. Adding Bacon.

12. Grease/Olive Oil helps incorporate the flavors.

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Nutrient	Quantity
Total fats	12.8979 g
Protein	0.1536 g
Carbohydrates	1.0969 g
Energy	120.6068 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1368 g
Water	15.4727 g
Calcium, Ca	2.025 mg
Lutein + zeaxanthin	145.2938 g
Fiber, total dietary	0.4725 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	94.6688 g
Niacin	0.216 mg
Vitamin A, RAE	9.1125 g
Riboflavin	0.0118 mg
Tocopherol, beta	0.0287 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0084 g
Fatty acids, total saturated 20:1	0.1284 g
Sodium, Na	19.8562 mg
Fatty acids, total saturated 16:1 undifferentiated	0.347 g
Total lipid (fat)	12.8979 g
Manganese, Mn	0.0164 mg
Fructose	0.4438 g
Fatty acids, total saturated 16:0	3.0636 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0105 g
Choline, total	6.7094 mg
Sugars, total	0.6952 g
Fatty acids, total saturated 10:0	0.0132 g
Fatty acids, total saturated 18:0	1.7354 g
Vitamin B-6	0.0707 mg
Selenium, Se	0.0675 g
Ash	0.1539 g
Vitamin D	13.029 IU
Fatty acids, total saturated 18:1 undifferentiated	5.2924 g
Pantothenic acid	0.0532 mg
Copper, Cu	0.0078 mg
Thiamin	0.0068 mg
Iron, Fe	0.0422 mg
Carbohydrate, by difference	1.0969 g
Phosphorus, P	4.3875 mg
Folate, total	4.5562 g
Tocopherol, gamma	0.0084 mg
Fatty acids, total saturated 4:0	0.0007 g
Cholesterol	12.255 mg
Fatty acids, total saturated 18:2 undifferentiated	1.3197 g
Carotene, alpha	11.3062 g
Glucose (dextrose)	0.2498 g
Fatty acids, total saturated 14:0	0.1683 g
Zinc, Zn	0.0378 mg
Tocopherol, delta	0.0017 mg
Fatty acids, total saturated 12:0	0.0262 g
Fatty acids, total polyunsaturated	1.4565 g
Tocotrienol, alpha	0.0034 mg
Vitamin A, IU	181.9125 IU
Folate, DFE	4.5562 g
Vitamin C, total ascorbic acid	20.0138 mg
Fatty acids, total polyunsaturated 16:1 c	0.0005 g
Fatty acids, total polyunsaturated 18:1 c	0.0042 g
Fatty acids, total saturated 20:0	0.0007 g
Vitamin K (phylloquinone)	3.1219 g
Fatty acids, total saturated	5.047 g
Fatty acids, total monounsaturated	5.7936 g
Folate, food	4.5562 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Vitamin D (D2 + D3)	0.3225 g
Cryptoxanthin, beta	17.7188 g
Vitamin D3 (cholecalciferol)	0.3225 g
Vitamin E (alpha-tocopherol)	0.6815 mg
Magnesium, Mg	2.5312 mg
Potassium, K	41.85 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
jalapeño	3	4.8938	1.0969	0.0624
rom tomato	6	0	0	0
garlic salt	0.5 teaspoon	0	0	0
bacon grease	1 tablespoon	115.713	0	12.8355