Directions:
- Peel and finely chop all vegetables.
- Stem and seed peppers-plastic gloves should be worn as the oil from the peppers has been known to blister skin.
- Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
- Add more vinegar if needed.
- Pour contents into blender (hand held can also be used).
- Blend at high speed until pulverised (some prefer pureed).
- Cool at room temperature.
- Pour into cleaned boiled and sterilized jar only.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.65 Kcal (338 kJ) | ||
| Calories from fat | 0.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 597.72mg | 25% | |
| Potassium | 570.55mg | 12% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 10.26g | 41% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 242.1mg | 403% | |
| Iron | 12.1mg | 67% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40.35 Kcal (169 kJ) | ||
| Calories from fat | 0.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 299.05mg | 25% | |
| Potassium | 285.45mg | 12% | |
| Total Carbs | 9.17g | 6% | |
| Sugars | 5.13g | 41% | |
| Dietary Fiber | 1.94g | 16% | |
| Protein | 1.81g | 7% | |
| Vitamin C | 121.1mg | 403% | |
| Iron | 6.1mg | 67% | |
| Calcium | 14.4mg | 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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