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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 645g Recipe makes 2 cups) |
||
| Calories 817 | ||
| Calories from Fat 11 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 171mg | 7% | |
| Potassium 607mg | 17% | |
| Total Carbohydrate 211.9g | 70% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 74.0g | ||
| Protein 2.5g | 4% | |
Ingredients
- 1 1/2 cups light corn syrup
- 1 1/4 cups white vinegar
- 1/2 teaspoon red pepper flakes
- salt, to taste
- fresh ground black pepper, to taste
- 1 red bell pepper, seeded, membranes trimmed, and finely diced
- 1 yellow bell pepper, seeded, membranes trimmed, and finely diced
- 1 green bell pepper, seeded, membranes trimmed, and finely diced
- 4 jalapeno peppers, finely diced
Directions
1
Put syrup, vinegar, and pepper flakes in a pot and reduce by 2/3 and until sticky.2
Place peppers in a hot skillet and saute about 30 minutes or until tender and the color is brightened.3
Add peppers to the syrup mixture with a slotted spoon.4
Add salt and pepper to taste.
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- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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