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Pickled Jalapeno Salsa
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Rating: 4.0/5 (44 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mexican
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 32
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 481mg
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 4g
Protein 1g
Vitamin A  7%Vitamin C  32%
Calcium  4%Iron  8%
Potassium  7%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pickled Jalapeno Salsa

Recipe Tags: Dip Recipes

Date Added: June 19, 2016
This recipe takes a little time to put together, but it is worth it! Adds a little kick to your party. Serve with tortilla chips.


6 Fresh Jalapeno Peppers stems removed
12 Tomatillos husks removed
1/2 White Onion chopped
2 Cloves Of Garlic chopped
1/3 cup White Wine Vinegar
2/3 cup Water
2 tablespoons Sugar
1 1/2 teaspoons Salt
1 cup Cilantro chopped
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1. Combine all the ingredients except cilantro in a pot and bring to a boil.

2. Cover, lover the heat, and simmer for about 10 minutes or until the tomatillos are soft.

3. Remove from the heat and allow to cool.

4. Transfer the cooled ingredients and the liquid to a blender.

5. Add the cilantro, and puree until smooth and uniformly green.

6. Refrigerate. Makes about two cups.

7. Serve cold or at room temperature.

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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0.08g per serving, low-cholesterol with 0mg per serving and low-calorie with 32.25 per serving

This recipe is high in Vitamin C with 32% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Natural Sweeteners, Hot Pepper, Vinegar, Cilantro, Onion allergies.
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