Pickled Carrot and Jalapeno Salsa
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
10
-
Calories
41 kcal
-
Course
Condiments
-
Cuisine
Mexican
Pickled Carrot and Jalapeno Salsa
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This one is for all you salsa lovers out there! Don't be scared away by the jalapeno, pickling mellows the jalapenos and marries them beautifully to the carrot and onion in this mouthwatering salsa.
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Ingredients
- 8 jalapeños sliced
- 2 carrot sliced in rounds
- 1 onion halved and sliced
- 8 cloves garlic
- 1 tablespoon olive oil
- 1 ½ cups white vinegar
- 1 cup water
- 1 tablespoon salt sea salt
- ½ teaspoon Mexican oregano
- ½ teaspoon cumin seeds
- 8-10 black peppercorns
- 3 bay leaf
Instructions
- Heat olive oil in large pan over medium heat until shimmery, add onion to pan, and soften until lightly browned and translucent, about 5 minutes, stirring to prevent burning.
- Add garlic, let get fragrant, about 40 seconds.
- Add spices to molcajete and lightly grind, press bay leaf with grinder to release oils, but do not crush. Add to pan and stir in.
- Add the jalapenos and carrots, lightly sauteeing until softened, then add vinegar and water and bring to a rapid boil.
- Remove from heat and place in jars and serve immediately or let cool.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
41kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Polyunsaturated Fat
1g
(6%)
Sodium
647mg
(27%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 41kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 647mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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