Spicy sauce Zveryuga

Name: Spicy sauce Zveryuga
Cook time: 17 min
Total time: 17 min
Yield: 1 dish
Cuisine: Mexican
Ingredients: Bell pepper; Garlic; Apple cider vinegar; Chili pepper; Table salt

A source of vitamins A and C, this hot sauce has antioxidant properties thanks to garlic and bell pepper, adding a spicy flavor to dishes and improving digestion.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Bell pepper	Bell pepper	Ingredient quantity for Bell pepper in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Apple cider vinegar	Apple cider vinegar	Ingredient quantity for Apple cider vinegar in ml
Include ingredient: Chili pepper	Chili pepper	Ingredient quantity for Chili pepper in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g

	Product release:	1 184
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

17
	Slice	10
	Blend or grind	5
	Mix	2

Macronutrients in 100 g

Proteins	1.5
Fats	0.3
Plaid	1.9
Net carbohydrates	6.7
Fructose	0.4
Calories	42 kcal
Indexes
Glycemic index	33.9
Glycemic load	2.1
Insulin index, II	20.2
Disease inflammatory index, DII	-0.70
Antioxidant, ORAC	1 370

Calories per dayGenderGrowth

Weight loss	Detention	Set
4%	3%	3%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
U	????41
C	126151134454236
B6	30302165131
A	182321401111
B9	1111722114
E	9991911
B3	7861461
B2	7971631
K	6771261
B5	6651131
B1	6751241

Minerals

Nutrient	% of RDA
Fructose	??????
Chlorine	404040484010
Sodium	262626492412
Silicon	22222243?13
Manganese	12151418125
Potassium	7981065
Iron	732641
Boron	66613?2
Phosphorus	555842

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishes

Very simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

Kitchen: Mexican

Goes well with: Meat dishes, Snacks, Chicken wings, Vegetable side dishes, Fish, Seafood, Salads

299

Servings: 8 (1 serving ≈ 148 gram)

Digestion time: 2 hour

Wash 1 kg of red bell peppers thoroughly and cut them into small pieces.

Peel 125 g of garlic.

Wash and slice 3 red pepper pods.

Blend all prepared ingredients in a blender or meat grinder until you achieve a homogeneous mass.

After that, add 1 tablespoon (without a heap) of salt and 1.5 tablespoons of apple cider vinegar.

Mix thoroughly.

Pour the finished sauce into a clean jar and store it in the refrigerator.

(8)

Used in recipes

Salted Beijing cabbage

Published: 10.11.2024

Updated: 01.09.2025

Author:

Roman Klymenko

15 years on low-carb nutrition

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