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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 p;ints 733g Recipe makes 20 p;ints) |
||
| Calories 539 | ||
| Calories from Fat 24 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1671mg | 69% | |
| Potassium 2144mg | 61% | |
| Total Carbohydrate 126.4g | 42% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 94.3g | ||
| Protein 13.2g | 26% | |
Ingredients
- 6 green peppers
- 6 red peppers
- 16 quarts hot peppers (1/2 bushel)
- 1 quart mustard
- 1 quart apple cider vinegar
- 3 lbs brown sugar
- 3 tablespoons salt
- 1 1/4 cups flour
Directions
1
Remove all seeds and veins (WEAR GLOVES!).2
In a food processor, grind all peppers together.3
In a large pot, mix all ingredients together, except flour.4
Heat slowly to a boil, stirring occasionally.5
When mixture boils, mix flour with some water, (like a thick gravy) and slowly add to peppers.6
Cook for 20 minutes.7
Fill jars and cold pack them for 15 minutes.
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