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Hot Pepper Salsa

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Recipe

 

Yield

12 jars

Prep

20 min

Cook

20 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound banana peppers
hot
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1 pound green bell peppers
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2 each onions
large
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1 each garlic bulb
*
64 ounces ketchup
2 bottles
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1 pound brown sugar
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1 cup apple cider vinegar
dark
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Ingredients

Amount Measure Ingredient Features
453.6 g banana peppers
hot
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453.6 g green bell peppers
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2 each onions
large
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1 each garlic bulb
*
1849.6 ml/g ketchup
2 bottles
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453.6 g brown sugar
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237 ml apple cider vinegar
dark
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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

Comments


 

 

Nutrition Facts

Serving Size 935g (33.0 oz)
Amount per Serving
Calories 9802% 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?
 

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