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Ingredientes
- 2 lg. red bell peppers, about 1 pound
- 2 lg. yellow bell peppers, about 1 pound
- 2 c. water
- 1/2 c. sherry vinegar or possibly white wine vinegar
- 1/4 c. honey
- 1 teaspoon black peppercorn
- 4 lg. cloves garlic, thinly sliced
- 1 c. sliced onion, about 2 sm. ones
Direcciones
- Cut bell peppers in half lengthwise, throw away seeds and membranes. Cut lengthwise into 1" wide strips, and set aside. Combine water and next 4 ingredients in a saucepan; bring to boil. Add in peppers and onions, bring to boil. Cover, reduce heat and simmer 20 min or possibly till peppers are very tender. Let cold. Store in air tight containers in refrigerator. Serve chilled with a slotted spoon. Makes 5 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 684g | |
| Recipe makes 2 servings | |
| Calories 254 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 762mg | 22% |
| Total Carbs 60.07g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 42.7g | 28% |
| Protein 4.02g | 6% |
