Directions:
- Cut red and green chile peppers in half crosswise; place in a hot sterilized jar.
- Place vinegar in a medium saucepan; bring to a boil. Pour over peppers in jar. Cover with a metal lid, and screw band tight. Refrigerate 2 weeks.
- Pour vinegar into a decorative bottle; add chile peppers. Seal with a cork or other airtight lid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.4 Kcal (592 kJ) | ||
| Calories from fat | 13.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 2% | |
|---|---|---|---|
| Sodium | 48.18mg | 2% | |
| Potassium | 591.47mg | 13% | |
| Total Carbs | 17.5g | 6% | |
| Sugars | 10.25g | 41% | |
| Dietary Fiber | 7.25g | 29% | |
| Protein | 2.75g | 6% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.24 Kcal (173 kJ) | ||
| Calories from fat | 3.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 2% | |
|---|---|---|---|
| Sodium | 14.05mg | 2% | |
| Potassium | 172.51mg | 13% | |
| Total Carbs | 5.1g | 6% | |
| Sugars | 2.99g | 41% | |
| Dietary Fiber | 2.11g | 29% | |
| Protein | 0.8g | 6% | |
| Vitamin C | 3.2mg | 18% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 8% | |
| Calcium | 8.8mg | 3% | |
* 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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