Jalapenos En Vinagre No.1 Recipe

Mexican Recipes To-Go

Mexican Jalapeno Recipes

Ingredients:

1 lb Jalapeno Peppers
2 cup Vinegar
1 cup Vegetable oil
3 Carrots, cut in slices
2 medium Onions, cut in slices
1 tbsp Bay leaf, oregano, thyme, marjoram
1 tbsp Oregano
1 tbsp thyme
1 tbsp sweet marjoram

Instructions:

1. Cut the chiles in 4 slices, (if you want you can keep some without
cutting).
2. Cut the carrots in round slices and cut the onions in slices.
3. Fry the onion, peppers and carrots in the vegetable oil for just a few
minutes to make the vegetables soft, then add the vinegar and spices and
boil 3 or 4 min.
4. Let cool and then keep in glass jars. Use immediately or keep them in
the refrigerator for 2 or 3 weeks.







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Per Serving (excluding unknown items): 2322 Calories; 222g Fat (81.9%
calories from fat); 11g Protein; 99g Carbohydrate; 26g Dietary Fiber; 0mg
Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 12 Vegetable; 44
Fat; 2 Other Carbohydrates.

NOTES : Variations: You can add cloves of garlic and cauliflower,
or add the spices you like. If you add more ingredients
need also to add more vineagar and oil. The peppers and
vegetables need to be covered with oil and vinegar. If you
like you can use less oil and more vinega

Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 1

 

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