Hot & Sweet Pepper Pumpkin Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 Long Yellow Peppers (hot)1 Dry CHipotal Dry Jalapeno Pepper1/2 Can Tomato Paste (Can=6 oz)1 C Pumpkin, grated1 C White vinegar1/4 C Granulated sugar
1. Roast the pepper on a skillet.
2. In a sauce pan, bring to boil the vinegar, sugar and pumpkin. Put the dry pepper on top of the pumpkin to soften lightly.
3. In the grater, reduce all the peppers with the tomato paste and 2 tbsp of warm vinegar.
4. Transfer all the ingredients to the food processor and reduce to a puree.
Serving Size: 24 servings of 1 tbsp each
Number of Servings: 24
Recipe submitted by SparkPeople user JULIABELANGER.
2. In a sauce pan, bring to boil the vinegar, sugar and pumpkin. Put the dry pepper on top of the pumpkin to soften lightly.
3. In the grater, reduce all the peppers with the tomato paste and 2 tbsp of warm vinegar.
4. Transfer all the ingredients to the food processor and reduce to a puree.
Serving Size: 24 servings of 1 tbsp each
Number of Servings: 24
Recipe submitted by SparkPeople user JULIABELANGER.
Nutritional Info Amount Per Serving
- Calories: 13.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 52.2 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
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