Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
197
Calories
2g
Protein
12g
Fat
23g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium red bell peppers, chopped
- 6 to 8 jalapeño chilies, preferably red, seeded
- and chopped
- 6 1/2 cups sugar
- 1 cup white vinegar
- 1/2 cup fresh lemon juice
- 1/2 tsp. unsalted butter
- 6 oz. liquid pectin, such as Certo
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes