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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. | 2. Boil for 5 minutes and then remove from heat. | 3. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. | 4. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. | 5. Can also be kept in airtight containers in refrigerator. | 6. Makes 8-9 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
yellow onion	2		peeled sliced	229.68	13.6764	1.653	18.792
water	1 1/2	1/2		0.0	0.0	0.0	0.0
jalapeno pepper	7	ounces	canned	57.5495	12.899000000000001	1.8059	0.7343
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
garlic clove	6			-	-	-	-
cider vinegar	2	cups		100.38	4.4454	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
bay leaf	2			-	-	-	-
salt	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.