1 ¾ pounds sweet red peppers (7-8 medium-size), cored and seeded
1 ½ pounds green peppers (about 6 medium-size), cored and seeded
1 ½ pounds onions (5-6 medium-size), peeled
2 cups distilled white vinegar
4 tablespoons tomato paste
1 tablespoon salt
1 ½ teaspoons celery seed
1 ½ teaspoons dry mustard
½ teaspoon mustard seed
4 teaspoons Sweet 'N Low® granulated sugar substitute
Combine peppers and onions in blender or food processor. Process until finely chopped but not pureed. Cover with boiling water and let stand 5 minutes; drain. Add vinegar, tomato paste, salt, and spices; cook until vegetables are tender, approximately 8-10 minutes. Stir in Sweet 'N Low. Pour, boiling hot, into 4 sterilized pint jars, allowing ½-inch headspace. Seal according to manufacturer’s directions. Process 15 minutes in boiling water bath. Cool before storing.
Nutrients Per Serving (1 tablespoon):
Calories: 7 Protein: <1 g Carbohydrate: 1 g Fiber: <1 g Fat: <1 g Sodium: 60 mg Cholesterol: 0 mg.