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    You are in: Home / Mexican / Pickled Jalapeno Peppers Recipe
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    Pickled Jalapeno Peppers

    Pickled Jalapeno Peppers. Photo by cookiedog

    1/1 Photo of Pickled Jalapeno Peppers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    cookiedog's Note:

    This is a fresh pickle and must be stored in the fridge and used within a week. They have these at the taco trucks in the San Francisco Bay Area ready to eat along with the tacos. My DBF gets sent back to the truck if he forgets to bring these home ;) Don't forget to wear rubber gloves when handling chiles.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
    2. 2
      Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.

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    Ratings & Reviews:

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    Nutritional Facts for Pickled Jalapeno Peppers

    Serving Size: 1 (408 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 121.4
     
    Calories from Fat 65
    53%
    Total Fat 7.2 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 483.5 mg
    20%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.6 g
    18%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    cloves

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