Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large White Onion (about 2 cups sliced)
- 1 cup White Vinegar
- 1/3 cup Water
- 1/2 teaspoon Sugar
- 1 sprinkle Salt to taste
- 3 Jalapeno Chile (fresh)
Directions
Handle fresh chile with care, slice jalapenos very thinly.
Combine vinegar, water, sugar, and salt, whisk until sugar and salt have dissolved.
Add onions and jalapenos to pickling mixture, store in refrigerator for 2-3 days, stirring occasionally.
Onions will keep for several weeks in the refrigerator.
These onions are served as table condiments for grilled beef dishes. You may increase the heat by adding more jalapenos.
Category:Nicaraguan Recipes
Category:Nicaraguan Salads