Directions:
- Cut stems from washed peppers (leave in the seeds).
- In a medium sauce pan, simmer peppers, horseradish and garlic in the vinegar until tender.
- Place in a blender with the salt and sugar.
- Set blender on liquify and puree.
- Dilute with more vinegar if you want the sauce thinner.
- Taste for salt and sugar and add more to taste.
- Pour into a hot, sterilized jars to within a 1/2 inch of the rim.
- Insert a sterlizied knife around the inside of the bottle to release air bubbles.
- Wipe clean and seal with a scalded top.
- Store in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.93 Kcal (640 kJ) | ||
| Calories from fat | 15.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 3% | |
|---|---|---|---|
| Sodium | 407.86mg | 17% | |
| Potassium | 771.88mg | 16% | |
| Total Carbs | 37.18g | 12% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 13.87g | 55% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 5.5mg | 31% | |
| Calcium | 250.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 153.1 Kcal (641 kJ) | ||
| Calories from fat | 15.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 3% | |
|---|---|---|---|
| Sodium | 408.32mg | 17% | |
| Potassium | 772.75mg | 16% | |
| Total Carbs | 37.22g | 12% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 13.88g | 55% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 5.5mg | 31% | |
| Calcium | 251.1mg | 25% | |
* 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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