These peppers are full of flavor and fire. They go perfectly with roast pork, as shown above. The recipe can easily be doubled.

Sharon Sanders
Recipe by Cooking Light June 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
1 cup (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a clean, hot jar. Cover jar with metal lid; screw on band. Refrigerate overnight.

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  • Note: Store peppers in refrigerator for up to 3 weeks.

Nutrition Facts

3 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.1g; carbohydrates 0.6g; fiberg; cholesterolmg; iron 0.1mg; sodium 16mg; calcium 2mg.