Pickled Peppers

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Serves 10 (1 pepper each).

All you need:

2 tbsp Hy-Vee Select olive oil
1 small white onion, thinly sliced
1 medium carrot, thinly sliced
1 clove 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

All you do:

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 information per serving:
Calories: 45
Carbohydrate: 5g
Cholesterol: 0mg
Dietary Fiber: 1g
Fat: 3g
Protein: 1g
Saturated Fat: 0g
Sodium: 580mg
Sugars: 2g
Trans fats: 0g

Daily nutritional values:
50% vitamin A
70% vitamin C
2% calcium
2% iron