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Ingredientes
- 1/2 full canner-ripe tomatoes (cut in 1/4's)
- 4 lg onions (1/8's)
- 4 lg. green bell peppers (1/8's)
- 4 red bell peppers (1/8's)
- 10 jalepeno peppers (wear gloves to chop)
- 2 diced cloves of garlic
- 2 c. apple cider vinegar
- 4 T pepper
- 2 T salt
- Lotsa Mexican spices
Direcciones
- Cook down for 2-3 hrs. Drain half, then add in Mexican spices and 2 big cans of tomato paste. (You can blend mix.) Water bath for 20 min in pint jars.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1531g | |
| Calories 497 | |
| Calories from Fat 20 | 4% |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4721mg | 197% |
| Potassium 2294mg | 66% |
| Total Carbs 91.47g | 24% |
| Dietary Fiber 21.8g | 73% |
| Sugars 45.41g | 30% |
| Protein 12.02g | 19% |
