Directions:
- Combine tomatoes, onion, celery, green pepper, and red peppers in a large stockpot; cook over medium heat, stirring occasionally, 30 minutes or until vegetables are tender. Press mixture through a sieve or food mill; return strained mixture to stockpot. Cook over medium heat, stirring occasionally, 30 minutes or until volume is reduced by half.
- Tie peppercorns in cheesecloth; add to tomato mixture. Stir in remaining ingredients. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally. Remove and discard cheesecloth spice bag.
- Ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling water bath 20 minutes. Use as a basting sauce when roasting beef, pork, or chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1247.84 Kcal (5224 kJ) | ||
| Calories from fat | 37.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 6% | |
|---|---|---|---|
| Cholesterol | 2.12mg | 1% | |
| Sodium | 7596.04mg | 317% | |
| Potassium | 3135.2mg | 67% | |
| Total Carbs | 288.49g | 96% | |
| Sugars | 252.43g | 1010% | |
| Dietary Fiber | 24.35g | 97% | |
| Protein | 14.56g | 29% | |
| Vitamin C | 563.3mg | 939% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 445.3mg | 45% | |
| Amount Per 100 g | |||
| Calories | 70.55 Kcal (295 kJ) | ||
| Calories from fat | 2.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 6% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 1% | |
| Sodium | 429.46mg | 317% | |
| Potassium | 177.26mg | 67% | |
| Total Carbs | 16.31g | 96% | |
| Sugars | 14.27g | 1010% | |
| Dietary Fiber | 1.38g | 97% | |
| Protein | 0.82g | 29% | |
| Vitamin C | 31.8mg | 939% | |
| Iron | 0.2mg | 22% | |
| Calcium | 25.2mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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