Directions:
- Rinse peppers, remove stems, and chop coarsely.
- Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses).
- Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours.
- Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate.
- As you use peppers, continue to chop them and add to the jar.
- When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153 Kcal (641 kJ) | ||
| Calories from fat | 15.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 3% | |
|---|---|---|---|
| Sodium | 2132.17mg | 89% | |
| Potassium | 754.57mg | 16% | |
| Total Carbs | 36.28g | 12% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 14.17g | 57% | |
| Protein | 5.67g | 11% | |
| Iron | 5.7mg | 31% | |
| Calcium | 254.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 126.33 Kcal (529 kJ) | ||
| Calories from fat | 12.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 3% | |
|---|---|---|---|
| Sodium | 1760.57mg | 89% | |
| Potassium | 623.06mg | 16% | |
| Total Carbs | 29.96g | 12% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 11.7g | 57% | |
| Protein | 4.68g | 11% | |
| Iron | 4.7mg | 31% | |
| Calcium | 210.3mg | 25% | |
* 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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