Directions:
- Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
- Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
- Sprinkle oregano over carrots. Pour jalapeño peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper.
- Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
- Stir and use both carrots and pepper slices as a garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.25 Kcal (68 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 16.25mg | 1% | |
| Potassium | 130.16mg | 3% | |
| Total Carbs | 3.95g | 1% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 35.95 Kcal (151 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 35.95mg | 1% | |
| Potassium | 288.05mg | 3% | |
| Total Carbs | 8.75g | 1% | |
| Sugars | 4.5g | 8% | |
| Dietary Fiber | 3.17g | 6% | |
| Protein | 1.03g | 1% | |
| Vitamin C | 62.2mg | 47% | |
| Vitamin A | 0.5mg | 8% | |
| Iron | 0.2mg | 0% | |
| Calcium | 29mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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