Directions:
- Puree about 5 pounds of banana peppers in a food processor.
- Again to yield 1 quart and a cup of the final product.
- Add mustard, vinegar, and sugar to a stockpot.
- Cook over medium heat until dissolved.
- Add the pepper puree, bring to a boil.
- Meanwhile, add 1 1/2 cups of flour to 2 cups of water.
- Whisk until dissolved- no lumps.
- Add to boiling pepper, vinegar, mustard, sugar mixture.
- Return to a boil.
- Can as suggested by manufacturer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 941.2 Kcal (3941 kJ) | ||
| Calories from fat | 126.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.09g | 22% | |
|---|---|---|---|
| Sodium | 2705.9mg | 113% | |
| Potassium | 1267.14mg | 27% | |
| Total Carbs | 184.16g | 61% | |
| Sugars | 126.76g | 507% | |
| Dietary Fiber | 20.28g | 81% | |
| Protein | 18.69g | 37% | |
| Vitamin C | 316.9mg | 528% | |
| Iron | 5.6mg | 31% | |
| Calcium | 274.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 98.57 Kcal (413 kJ) | ||
| Calories from fat | 13.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 22% | |
|---|---|---|---|
| Sodium | 283.39mg | 113% | |
| Potassium | 132.71mg | 27% | |
| Total Carbs | 19.29g | 61% | |
| Sugars | 13.28g | 507% | |
| Dietary Fiber | 2.12g | 81% | |
| Protein | 1.96g | 37% | |
| Vitamin C | 33.2mg | 528% | |
| Iron | 0.6mg | 31% | |
| Calcium | 28.8mg | 27% | |
* 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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