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Grind peppers and onions. Cook 1/2 hour in oil. Cook tomato and garlic as for juice, put through a sieve or foley mill. Add pepper and onion to juice and the rest of ingredients. Cook until thick. Put in jars and seal.
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Serving Size: 1 Serving (873g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4184 | ||
Calories from Fat: 3894 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 432.6g | 577 % | |
Saturated Fat 56.1g | 281 % | |
Monounsaturated Fat 119.2g | ||
Polyunsanturated Fat 236.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.8mg | 1 % | |
Potassium 657.2mg | 17 % | |
Total Carbohydrate 90.2g | 27 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 83.4g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4184
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