Fresh Chile Jalapeno Relish
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INGREDIENTS
INSTRUCTIONS
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 hours. 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" M.F/AZ
NOTES
Nutrition
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| Serving Size: 1 Serving (107g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 71 | ||
| Calories from Fat: 45 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5g | 7 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.5mg | 0 % | |
| Potassium 150.7mg | 4 % | |
| Total Carbohydrate 4.8g | 1 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 2.6g | ||
| Protein 1g | 1 % | |
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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: 71
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