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Jalapeno En Escabeche

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  Fresh jalapeno 1 Pound
  Carrots 6 Ounce (2 Carrots)
  Onion 6 Ounce (1 Onion)
  Distilled vinegar 2 Cup (32 tbs)
  Salad oil/1/4 cup each salad oil and olive oil 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), peeled
  Dried oregano 1 Teaspoon, crumbled
  Bay leaf 1 , dried
  Salt To Taste
  Pepper To Taste

1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day.

Recipe Summary

Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1397 Calories from Fat 1022

% Daily Value*

Total Fat 116 g178.3%

Saturated Fat 5.8 g28.8%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 539.1 mg22.5%

Total Carbohydrates 71 g23.8%

Dietary Fiber 23.2 g92.8%

Sugars 31.6 g

Protein 12 g23%

Vitamin A 649% Vitamin C 387.9%

Calcium 29.3% Iron 39.8%

*Based on a 2000 Calorie diet

Jalapeno En Escabeche Recipe