Serve this simple and pretty pickle as a garnish for roast lamb or pork, as a table condiment with Mexican seafood dishes or as a taco topping.
- Portion size 2 servings
- Credits : Canadian Living Magazine: April 2011
- 1 red onion thinly sliced
- 3 jalapeño pepper halved lengthwise and seeded
- 1 tablespoon salt
- 1/3 cup lime juice
- 2 tablespoons white wine vinegar
- 2 tablespoons cider vinegar
- 1 teaspoon granulated sugar
MethodIn bowl, toss together onion, jalapeño peppers and salt ; let stand for 1 hour.
Transfer to sieve; rinse under cold water. Transfer to bowl; cover with cold water by 2 inches (5 cm); soak for 15 minutes. Return to sieve and rinse again under cold water. Drain, pressing out liquid.
Chop jalapeños; place in bowl. Add onion, lime juice, vinegar and sugar; toss to combine. Let stand for at least 1 hour or refrigerate in airtight container for up to 5 days.
Nutritional facts Per 1 tbsp: about
- Sodium 1 mg
- Protein trace
- Calories 4.0
- Total fat 0 g
- Potassium 15 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Folate 1.0
- Vitamin C 3.0