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    You are in: Home / Low-cholesterol / Sweet Red Pepper Relish/Spread Recipe
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    Sweet Red Pepper Relish/Spread

    Average Rating:

    3 Total Reviews

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    • on April 27, 2007

      There is a reason folks have been making Pepper JELLY for over 100 years (well, in New Orleans they have); straining it eliminates the skin particles. This recipe has quite good flavor but those tiny pieces of pepper skin are annoying in that they stick to teeth. Two friends who sampled this looked like they had bleeding gums. Will NOT make again.

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    • on February 14, 2007

      Oh boy, this is yummy stuff! I had originally tagged this in the Games forum but someone beat me to it. I wasn't going to let that stop me from making this recipe! I pulsed the peppers in the food processor. I also added just a bit of cayenne pepper, we like our pepper spreads with some kick to it. I made this in the early evening and around 10 PM it had sat in the fridge long enough to be cold, and had this on top of some toast spread with cream cheese. We're planning on serving it this Friday night for our Sabbath dinner, dolloped over hummous. Thanks for posting, this stuff is good!

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    • on February 16, 2007

      Just made this for a group gathering I'm having in a day or so, & it is gonna be an OUTSTANDING spread for finger food! I've never before used the red bells for anything other than a fresh salad, but this recipe takes them to a whole other level!! Thanks for sharing it!

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    Nutritional Facts for Sweet Red Pepper Relish/Spread

    Serving Size: 1 (1545 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 254.6
     
    Calories from Fat 4
    73%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 393.0 mg
    16%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 3.3 g
    13%
    Sugars 57.0 g
    227%
    Protein 1.6 g
    3%

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