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Ingredients
US|METRIC
4 SERVINGS
- 6 jalapeños (large)
- 3 red chile peppers (large)
- 2 serrano peppers (large)
- 1/3 cup garlic cloves (fresh, peeled)
- 1 tsp. salt
- 1/3 cup rice vinegar
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NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories30Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium590mg25% |
| Potassium110mg3% |
| Protein<1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g4% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C25% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Jennifer S. 4 years ago
Dee-licious! I made with just jalapenos because I had an abundance of them. I followed the instructions to let it sit for 3 days first, and oh my goodness, it truly is delicious on just about everything! I removed most seeds and membranes and it was just hot enough. Perfect for end of season pepper harvest! Btw I used it for like a month after I made it.