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Hot Pepper Salsa

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Submitted by safrog

YIELD

12 jars

PREP

20 min

COOK

20 min

READY

60 min

Ingredients

1 453.6
POUND G BANANA PEPPERS
hot
1 453.6
2 2
EACH EACH ONIONS
large
1 1
EACH EACH GARLIC BULB *
64 1849.6
OUNCES ML/G KETCHUP
2 bottles
1 453.6
POUND G BROWN SUGAR
1 237
CUP ML APPLE CIDER VINEGAR
dark

Directions

Grind together peppers, onion and garlic.

Blend together ketchup, brown sugar, and vinegar.

Stir well and boil 20 minutes.

Pack hot and seal.

This BURNS EASILY So keep heat low and stir often prior to canning.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 935g (33.0 oz)
Amount per Serving
Calories 980 2% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5415mg 226%
Total Carbohydrate 83g 83%
Dietary Fiber 8g 33%
Sugars g
Protein 24g
Vitamin A 106% Vitamin C 436%
Calcium 23% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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