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Ingredientes
- 3 x red chile peppers (to 5) finely chopped depends on size
- 1Â 1/2 c. white vinegar
- 6 Tbsp. water
- 6 Tbsp. sugar
- 1/2 tsp salt
- 1/2 tsp dry mustard pwdr
- 4 c. chopped sweet red pepper (about 2 lbs.)
- 2 c. chopped onion (2 large)
Direcciones
- In a saucepan, combine the warm pepper, vinegar, water, sugar, salt and dry mustard. Bring to a boil for 1 minute. Add in the sweet red pepper and the onion. Boil 5-7 min, till the sweet pepper is cooked but still crisp. Remove from the heat and let cold to room temperature. Store airtight in the fridge for up to 1 month.
- Yields 4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1307g | |
| Calories 594 | |
| Calories from Fat 14 | 2% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1212mg | 51% |
| Potassium 1580mg | 45% |
| Total Carbs 130.13g | 35% |
| Dietary Fiber 13.9g | 46% |
| Sugars 101.64g | 68% |
| Protein 7.94g | 13% |
