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Ingredientes
- 1/2 lb Jalapenos
- 1 med White onion, thinly sliced
- 4 x Cloves garlic, peeled and left whole
- 1 1/2 tsp Salt
- 1/2 tsp Oregano
- 3/4 c. Mild vinegar
- 1/4 c. Salad oil
Direcciones
- Wash and dry the chiles well. Cut off the stalk and slice in half. Remove as many of the veins and seeds as possible and slice thin. Mix with the rest of the ingredients and set aside to marinate for at least 2 hrs.
- They are better the next day though,and last for about a week in fridge.This is from Diana Kennedys" Recipes from Regional Cooks of Mexico"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 122 | 77% |
| Total Fat 13.87g | 17% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 876mg | 37% |
| Potassium 194mg | 6% |
| Total Carbs 6.75g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.07g | 2% |
| Protein 1.16g | 2% |
