Directions:
- Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.
- Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.
- After that time, rince thoroughly under cold water. Drain well.
- In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.
- Pour boiling in your sterilized jars and close the lids.
- Count the pocs of the jars to be sure that they are well sealed.
- Wait until the jelly is cooled down before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.36 Kcal (1274 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 1172.94mg | 49% | |
| Potassium | 427.44mg | 9% | |
| Total Carbs | 72.42g | 24% | |
| Sugars | 66.76g | 267% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 254.8mg | 425% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.5 Kcal (421 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 387.32mg | 49% | |
| Potassium | 141.15mg | 9% | |
| Total Carbs | 23.91g | 24% | |
| Sugars | 22.05g | 267% | |
| Dietary Fiber | 1.32g | 16% | |
| Protein | 0.69g | 4% | |
| Vitamin C | 84.1mg | 425% | |
| Calcium | 6.7mg | 2% | |
* 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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