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Ingredientes
- 2 x Carrots, sliced in rounds
- 2 x Onions, sliced in rounds
- 1 x Jalapeno pepper, sliced in rounds
- 2 x Garlic cloves, sliced
- Â Â Salt, grnd black pepper and bay leaf
- Â Â White vinegar (45-grain strength)
Direcciones
- Place carrots on bottom of saucepan; top with onions, jalapeno, garlic, salt, pepper and bay leaf. Add in sufficient vinegar just to cover, bring to a boil, reduce heat and simmer over low heat till vegetables are cooked.
- "Rose Mary Molina provided the recipe for this popular carrot and onion relish from Molina's restaurants. It can be served as an appetizer, mixed with boiled shrimp as an appetizer or possibly used as a sandwich relish, she said."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 343g | |
| Calories 151 | |
| Calories from Fat 8 | 5% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 86mg | 4% |
| Potassium 717mg | 20% |
| Total Carbs 34.52g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 14.1g | 9% |
| Protein 4.0g | 6% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
