Rosa Mary Molina, owner of Molina's Mexico City Restaurant provided this recipe for this popular carrot and onion relish. Is can be served as an appetizer, mixed with boiled shrimp an an appetizer or used as a sandwich relish she said.
Slice carrots in rounds, slice onions. Place carrots on bottom of saucepan; top with onions, jalapeƱo, garlic, salt, pepper and bay leaf. Add enough vinegar just to cover, bring to boil, reduce heat and simmer over low heat until vegetables are cooked.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 52mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
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: 12
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