Directions:
- Place peppers and water to cover in a small saucepan; cover and bring to a boil. Cook 5 minutes; drain and cool. Remove seeds from peppers, and finely chop peppers.
- Combine chopped peppers, tomatoes, onion, and garlic; mix well. Cover and refrigerate overnight to blend flavors. Stir sauce well before serving.
- Note: Vegetable Hot Sauce can be refrigerated up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.51 Kcal (973 kJ) | ||
| Calories from fat | 0.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 38.28mg | 2% | |
| Potassium | 2013.24mg | 43% | |
| Total Carbs | 53.37g | 18% | |
| Sugars | 30.54g | 122% | |
| Dietary Fiber | 15.93g | 64% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 409.5mg | 682% | |
| Iron | 0.2mg | 1% | |
| Calcium | 127.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 26.3 Kcal (110 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 4.33mg | 2% | |
| Potassium | 227.74mg | 43% | |
| Total Carbs | 6.04g | 18% | |
| Sugars | 3.45g | 122% | |
| Dietary Fiber | 1.8g | 64% | |
| Protein | 1.05g | 19% | |
| Vitamin C | 46.3mg | 682% | |
| Calcium | 14.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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