Directions:
- Puree bell pepper and green chili pepper in food processor, set aside.
- Heat butter over medium heat.
- Turn heat to low, add onion, shallots, and garlic.
- Cook for 6 minutes (without browning).
- Pour in vinegar, bring to a boil, cook for 3 minutes.
- Add remaining ingredients, except pepper puree and pecans.
- Taste for salt, add if needed, continue cooking for 13 minutes on low heat.
- Stir in pecans and pepper puree, continue cooking for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.76 Kcal (1096 kJ) | ||
| Calories from fat | 151.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.89g | 26% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 254.36mg | 11% | |
| Potassium | 372.72mg | 8% | |
| Total Carbs | 25.79g | 9% | |
| Sugars | 16.22g | 65% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 37.8mg | 63% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 7.7mg | 43% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 130.77 Kcal (548 kJ) | ||
| Calories from fat | 75.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 26% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 5% | |
| Sodium | 127.07mg | 11% | |
| Potassium | 186.2mg | 8% | |
| Total Carbs | 12.88g | 9% | |
| Sugars | 8.1g | 65% | |
| Dietary Fiber | 2.41g | 19% | |
| Protein | 1.94g | 8% | |
| Vitamin C | 18.9mg | 63% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 3.8mg | 43% | |
| Calcium | 26.6mg | 5% | |
* 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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