Directions:
- Cut jalapeño peppers in half; remove and discard seeds, if desired. Process jalapeño peppers and next 3 ingredients, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
- Cook pepper mixture, crushed tomatoes, and next 5 ingredients in a large stockpot or 2 large Dutch ovens over medium-low heat, stirring occasionally, 3 hours or until thickened. Stir in red pepper.
- Pack hot mixture into hot, sterilized pint-size jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling water bath 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2614.19 Kcal (10945 kJ) | ||
| Calories from fat | 1313.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 145.95g | 225% | |
|---|---|---|---|
| Sodium | 57168.63mg | 2382% | |
| Potassium | 5030.64mg | 107% | |
| Total Carbs | 269.47g | 90% | |
| Sugars | 119.22g | 477% | |
| Dietary Fiber | 53.06g | 212% | |
| Protein | 19.24g | 38% | |
| Vitamin C | 1523.9mg | 2540% | |
| Vitamin A | 35.5mg | 1184% | |
| Iron | 607.8mg | 3377% | |
| Calcium | 636.4mg | 64% | |
| Amount Per 100 g | |||
| Calories | 57.63 Kcal (241 kJ) | ||
| Calories from fat | 28.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 225% | |
|---|---|---|---|
| Sodium | 1260.26mg | 2382% | |
| Potassium | 110.9mg | 107% | |
| Total Carbs | 5.94g | 90% | |
| Sugars | 2.63g | 477% | |
| Dietary Fiber | 1.17g | 212% | |
| Protein | 0.42g | 38% | |
| Vitamin C | 33.6mg | 2540% | |
| Vitamin A | 0.8mg | 1184% | |
| Iron | 13.4mg | 3377% | |
| Calcium | 14mg | 64% | |
* 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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