Pickled Chipotles
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INGREDIENTS
- 6 Dried chipotle ; or morita
- 2 c Red wine vinegar
INSTRUCTIONS
Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (612g) | ||
| Recipe Makes: 2 | ||
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| Calories: 145 | ||
| Calories from Fat: 5 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 50.3mg | 2 % | |
| Potassium 620.7mg | 16 % | |
| Total Carbohydrate 13.2g | 4 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 11.2g | ||
| Protein 2.7g | 4 % | |
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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: 145
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