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Ingredients
- 1 lb chilies, Jalapeno Salt Water
- 3 c. Vinegar
- 2 x Cloves
- 1/4 tsp Oregano
- 1 sm Cinnamon Stick -- piece
- 1/4 tsp Ginger
- 1/2 c. Oil
- 1 med Onion
- 8 ounce Carrots -- sliced
- 1 head Garlic -- peeled
- 4 x bay leaves
Directions
- Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a slit in each chili and place in bring made by dissolving 2 tbsp salt in 3 c. water.
- Let chilies stand in brine for 4 or possibly 5 days and change brine two or possibly three times a day. On final day, drain chilies and rinse.
- Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil till even in color, about 10 min.
- Heat oil, add in onions, carrots, garlic cloves and bay leaves and cook till onion and carrots are tender. In a warm, sterilized 1-qt jar, make layers of onion mix and chilies till jar is filled, starting and ending with onion mix. Add in boiling vinegar to cover and seal. Let stand in a cold place at least 2 weeks before using to let flavors blend.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1465g | |
| Calories 1378 | |
| Calories from Fat 976 | 71% |
| Total Fat 110.49g | 138% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 2469mg | 71% |
| Total Carbs 68.32g | 18% |
| Dietary Fiber 12.8g | 43% |
| Sugars 33.6g | 22% |
| Protein 9.85g | 16% |
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