From Cathy Dorsey, New River, AZ Chop onions and peppers finely. Combine all ingredients and bring slowly to a boil. Cook until slightly thickened. Pour into hot sterile jars. Fill jars to within 1/2 inch of the top. Seal. Makes 3 to 4 pints. Source: Rock Springs Sweet Onion Festival Cook Book 1992
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|Serving Size: 1 Serving (785g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 36mg||1 %|
|Potassium 845.1mg||22 %|
|Total Carbohydrate 238.3g||70 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 229.7g|
|Protein 5.1g||7 %|
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Calories per serving: 955
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