Wash and stem all peppers (rubber gloves recommended). Chop peppers in food processor. Put in bowl with juice from tomatoes. Chop tomatoes and onions and add to peppers. Add garlic salt and vinegar.
NOTE: The sauce can be made less hot by removing some pepper seeds and by adding onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (762g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 53.7mg||2 %|
|Potassium 1439.1mg||38 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 47.7g|
|Protein 8.7g||12 %|
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: 252
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!