Try this Mexican Pickled Eggs recipe, or contribute your own.
Suggest a better descriptionBoil the water, vinegar, and jalapenos for about 20 min and then add the tabasco sauce to it. Layer the eggs and the peppers in gallon jar. Then pour the liquid over the top, filling any extra space with 50/50 water/vinegar. Top off and let stew for 2-3 weeks - any longer and they start to get rubbery. Note: Warning!!!! Have plenty of cold beer or other beverage handy as these are VERY HOT! Posted to bbq-digest by "Ron Odum"
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Serving Size: 1 Serving (1085g) | ||
Recipe Makes: 1 | ||
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Calories: 341 | ||
Calories from Fat: 157 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 634.5mg | 195 % | |
Sodium 2376.5mg | 82 % | |
Potassium 647.2mg | 17 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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