Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 5.0% of RDA
• Carbs: 5.7% of RDA
• Fat (total lipid): 0.3% of RDA
• Fiber: 15.5% of RDA
• Fructose: 5.1% of RDA
• Protein: 2.5% of RDA
• Sodium: 2.4% of RDA
• Sugar: 21.5% of RDA
• Vitamin A (IU): 78.1% of RDA
• Vitamin B6: 4.8% of RDA
• Vitamin C: 17.3% of RDA
• Iron: 0.4% of RDA
• Magnesium: 2.0% of RDA
• Manganese: 10.4% of RDA
• Niacin: 3.6% of RDA
• Potassium: 3.6% of RDA
• Zinc: 0.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
0
MACROS
Carbohydrate
15.8
g
15.772
Calories
99.2
99.248
Fiber
4.34
g
4.341
Iron
0.070
mg
0.07
Protein
2.78
g
2.778
Sodium
32.6
mg
32.564
Sugars
6.71
g
6.714
Fat (total lipid)
0.169
g
0.169
N
0
0
habanero chili pepper|carrot|white onion|mango|garlic (fresh)|apple cider vinegar|lime (fresh/whole)|salt
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PREPARATION
1.
In a medium saucepan, add habaneros, carrots, onion, and garlic cloves. Cover with water and bring to a boil over high heat.
2.
Lower the heat to medium and simmer until vegetables are tender, about 10 minutes.
3.
Using a slotted spoon, transfer the chiles, garlic, carrots and onion to a food processor. Reserve cooking liquid.
4.
Pulse until combined.
5.
Then add 1/4 cup of reserved water, the vinegar, lime juice, mango and salt. Puree until completely blended, about 1 minute.
6.
Add more water to loosen the mixture if the sauce is too thick.
7.
Taste and adjust seasoning, adding more salt, vinegar and/or lime if necessary.
8.
Transfer the hot sauce to a bottle or jar and keep in refrigerator for up to two weeks.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 99.2
Protein 2.78 g
Carbohydrates 15.8 g
Iron 0.07 mg
Fiber 4.34 g
Calcium 7.61 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
