Directions:
- Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4 wide slices.
- Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4 thick slices(with seeds if you want this HOT).
- Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
- Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
- If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
- This keeps in the fridge up to two weeks, covered.
- Makes 2 1/2 cups.
- You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.52 Kcal (722 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 8.54mg | 0% | |
| Potassium | 158.54mg | 3% | |
| Total Carbs | 43.25g | 14% | |
| Sugars | 28.17g | 113% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.9mg | 72% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.49 Kcal (634 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 7.5mg | 0% | |
| Potassium | 139.21mg | 3% | |
| Total Carbs | 37.98g | 14% | |
| Sugars | 24.74g | 113% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 34.1mg | 65% | |
| Vitamin A | 0.6mg | 25% | |
| Iron | 11.4mg | 72% | |
| Calcium | 19.9mg | 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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