Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 small white onion, thinly sliced | ||
| 1 medium carrot, thinly sliced | ||
| 1 clove(s) garlic, minced | ||
| 10 assorted chile peppers (mini bell, jalapeno, Fresno, serrano, banana and/or Anaheim) | ||
| 2 c. white wine vinegar | ||
| 1 tbsp. Hy-Vee kosher salt | ||
| 1 tbsp. chopped fresh oregano |
Directions
- In a large Dutch oven, heat oil over medium heat. Add onion, carrot and garlic. Cook until tender, about 3 minutes.
- Meanwhile, prick chile peppers with a paring knife. Add peppers to onion mixture; cook and stir for 4 minutes. Add vinegar, salt and oregano. Bring to boil; remove from heat. Cool. Store peppers and vinegar in a covered glass jar or bowl in the refrigerator for up to 2 weeks. Serve on hamburgers, subs and hot dogs.
Nutrition facts
Servings
45 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 580mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 70%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Health 2014.