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Ingredients25 m servings 30 cals
Original recipe yields 8 servings (1 cup)
- Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.
Per Serving: 30 calories; 1.8 g fat; 3.3 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 66 mg sodium. Full nutrition
ReviewsRead all reviews 4
It seems as though Chef John's recipes never fail in the flavor department and this one holds true to that belief. After making and tasting this I thought of so many ways I could use this. I fin...