Chile Vinegar
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INGREDIENTS
- 10 Whole Jalapenos or Serranos;
- 1/2 ts Salt
- 3 -(up to)
- 1 Clove garlic; peeled and
- 5 -(up to)
- 10 Black peppercorns
- 1 c Cider vinegar
INSTRUCTIONS
Bring 1 cup of cider vinegar to a boil in a covered saucepan (not aluminum). Pour the vinegar over 3 to 10 fresh whole jalapenos or serranos, slashed deeply in several places. Add 5-10 black peppercorns, 1 clove of garlic, peeled and lightly crushed, and 1/2 tsp salt. Let sit at least a week. Add more chiles if you want it hotter; you can eat the peppers if you wish. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (161g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 218 | ||
| Calories from Fat: 23 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.6g | 3 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 38.8mg | 1 % | |
| Potassium 1053mg | 28 % | |
| Total Carbohydrate 52g | 15 % | |
| Dietary Fiber 20.9g | 84 % | |
| Sugars, other 31g | ||
| Protein 8.7g | 12 % | |
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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. |
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Calories per serving: 218
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