Classic Tex-Mex and Texas Cooking cookbook
In blender, combine jalapeno pepper, green peppers and 3/4 cup vinegar and process until pureed.
Pour into large saucepan and add sugar, 3/4 cup vinegar and cayenne pepper. Bring mixture to boil and stir constantly.
Stir in fruit pectin and boil 1 minute longer, stirring constantly.
Remove from heat, skim off foam and pour into sterilized jars. To serve, spread cream cheese on crackers and top with jalapeno spread.
Makes 3 (1/2 pint jars)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1822g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 157 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 362793mg | 12510 % | |
Potassium 724.9mg | 19 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 10.9g | ||
Protein 3.2g | 5 % | |
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: 157
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