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Ingredientes
- 3/4 c. water
- 1/3 c. sugar
- 1/4 c. corn syrup
- 3 Tbsp. pectin
- 2 tsp cornstarch
- 1 tsp vinegar
- 1/4 tsp red food coloring - (50 drops)
- 1/8 tsp onion pwdr
- 1 dsh cayenne pepper
- 1 dsh garlic pwdr
- 1 dsh paprika
- 1/4 c. chopped red bell pepper
- 1/2 tsp chopped canned jalapeno peppers
Direcciones
- Combine all the ingredients except the bell pepper and chopped jalapenno in a small saucepan. Whisk well. Set saucepan over medium-high heat, uncovered. Add in peppers and bring mix to a full boil, stirring often.
- Reduce heat and simmer sauce for 5 to 7 min, or possibly till thick. Remove from heat and let sauce sit for about 10 min. Stir and cover.
- Use sauce when it reaches room temperature or possibly cover and refrigeratetill needed.
- This recipe yields 1 c..
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 417g | |
| Calories 542 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 105mg | 3% |
| Total Carbs 141.17g | 38% |
| Dietary Fiber 2.1g | 7% |
| Sugars 91.15g | 61% |
| Protein 0.61g | 1% |
