Directions:
- Rinse jalapeños and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
- In a 3- to 4-quart pan over high heat, combine jalapeños, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
- Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
- Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2306.03 Kcal (9655 kJ) | ||
| Calories from fat | 973.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.17g | 166% | |
|---|---|---|---|
| Sodium | 138.18mg | 6% | |
| Potassium | 864.78mg | 18% | |
| Total Carbs | 37.08g | 12% | |
| Sugars | 15.47g | 62% | |
| Dietary Fiber | 9.21g | 37% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 163.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 165.8 Kcal (694 kJ) | ||
| Calories from fat | 70 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 166% | |
|---|---|---|---|
| Sodium | 9.93mg | 6% | |
| Potassium | 62.18mg | 18% | |
| Total Carbs | 2.67g | 12% | |
| Sugars | 1.11g | 62% | |
| Dietary Fiber | 0.66g | 37% | |
| Protein | 0.3g | 8% | |
| Vitamin C | 1.9mg | 43% | |
| Vitamin A | 0.1mg | 57% | |
| Iron | 0.1mg | 10% | |
| Calcium | 11.8mg | 16% | |
* 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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