Jalapeno , cubanelle, Datil peppers
Prepare all ingredients
Chop all peppers to make 2.5 Cups
Chop all onions to make 2 Cups
peal and chop garlic
In stock pot 4 cups water
add peppers, onion, garlic and cook down till water is almost gone
Turn off heat, and let cool to room temperature
In blender add stock pot Ingredients along vinegar blend till smooth
This will Yield about 3-5 cups depending how much you cook it down
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 192 Servings|
|Calories from Fat: 29 (50%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 12.2mg||4 %|
|Sodium 81.2mg||3 %|
|Potassium 132.1mg||3 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.4g|
|Protein 2.9g||4 %|
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: 58
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