Directions:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 990.03 Kcal (4145 kJ) | ||
| Calories from fat | 550.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.16g | 94% | |
|---|---|---|---|
| Cholesterol | 550mg | 183% | |
| Sodium | 1841.03mg | 77% | |
| Potassium | 58.02mg | 1% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 100.49g | 201% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 10.1mg | 56% | |
| Calcium | 1276.2mg | 128% | |
| Amount Per 100 g | |||
| Calories | 150.31 Kcal (629 kJ) | ||
| Calories from fat | 83.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 94% | |
|---|---|---|---|
| Cholesterol | 83.5mg | 183% | |
| Sodium | 279.51mg | 77% | |
| Potassium | 8.81mg | 1% | |
| Total Carbs | 0.57g | 1% | |
| Sugars | 0.19g | 5% | |
| Dietary Fiber | 0.1g | 3% | |
| Protein | 15.26g | 201% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 1.5mg | 56% | |
| Calcium | 193.8mg | 128% | |
* 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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