A zesty south of the border appetizer.
File under: Mexican food
Recipe by:
Preptime: 30 minutes
3 or 4 Jalapeno
peppers, quartered
4 oz.
Mushrooms, coursely chopped
1 Small onion,
coursely chopped
8 oz.
Carrots, sliced
2 Bay
leaves
1 C. Cider
vinegar
1 C.
Water
1 1/2 Tbsp. Kosher
salt
Combine vinegar, water and salt in a 2-quart saucepan and bring to a boil. Combine jalapenos, mushrooms, onion, carrots and bay leaves in a bowl. Pour hot vinegar solution over peppers and vegetables. Cover and refrigerate.
Serve with tortilla chips as an appetizer.
Leftovers may be kept in the refrigerator for a long time without spoilage because of the preserving effects of the vinegar and hot peppers.