Directions:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, and onion.
- Stir in salt, and fill with enough cold water to cover.
- Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables.
- In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives.
- Pour in vinegar and olive oil, and mix well.
- Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.95 Kcal (502 kJ) | ||
| Calories from fat | 73.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 12% | |
|---|---|---|---|
| Sodium | 7211.79mg | 300% | |
| Potassium | 224.98mg | 5% | |
| Total Carbs | 8.56g | 3% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 71.6mg | 119% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 25.5mg | 142% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.34 Kcal (223 kJ) | ||
| Calories from fat | 32.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 12% | |
|---|---|---|---|
| Sodium | 3206.67mg | 300% | |
| Potassium | 100.04mg | 5% | |
| Total Carbs | 3.8g | 3% | |
| Sugars | 1.97g | 18% | |
| Dietary Fiber | 1.21g | 11% | |
| Protein | 0.37g | 2% | |
| Vitamin C | 31.8mg | 119% | |
| Vitamin A | 0.7mg | 54% | |
| Iron | 11.3mg | 142% | |
| Calcium | 20.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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