Served as an appetizer or a healthy snack, you’ll love these spicy vegetables!
What you'll need
Saucepan
Large Bowl or Resealable Bag
Cutting board
Sharp knife
Vegetable peeler
Measuring spoons
Measuring cups
Stovetop
Spatula or spoon
Ingredients
Serves 8
1 pound Red Potatoescubed
3 Carrotsmedium, peeled and sliced
2 Jalapeño Peppersstemmed and cut into thick slices
2 cloves Garlicthinly sliced
2 Bay Leaves
1 Bell Peppercut into strips
1/2OnionMedium, cut into strips
1 cup Cider Vinegar
1 teaspoon OreganoDried
1/2 teaspoon Salt
1/2 teaspoon Sugar
Directions
1.Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes.
2.Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
3.Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
4.Serve chilled.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 8
Amount Per Serving
Calories 60
% Daily Value*
Sodium 170 mg
7%
Total Carbohydrate 15 g
5%
Dietary Fiber 3 g
11%
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
