Jalapenos in Escabeche
Escabeche, which means “pickled” in Spanish, is a popular condiment in Mexico and other Latin American countries. In this escabeche recipe, we also add carrots and onions to the chiles. Jalapeños are traditional, but any small hot chiles, such as serranos, will work. Stored in the refrigerator, the vegetables stay crunchy; if canned they will be softer, but still delicious.
Source: EatingWell Magazine, September/October 2013
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate up to 3 months or can and store in a cool, dark place for up to 1 year.
Equipment: 6 sterilized pint-size canning jars
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
20 calories; protein 0.3g; carbohydrates 2.1g; dietary fiber 0.7g; sugars 1.1g; fat 1.3g; saturated fat 0.2g; vitamin a iu 760.7IU; vitamin c 23.1mg; folate 6.6mcg; calcium 5.2mg; iron 0.1mg; magnesium 3.8mg; potassium 65.8mg; sodium 12.3mg.
Exchanges:
1/2 vegetable