Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill Seed | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Relish | not in our table | 0 |
| Seed | 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
- 2 teaspoons jalapeno relish chopped
- 8 ounces cream cheese softened
- ½ cup sharp cheddar cheese
- ½ cup chopped pecans
- jalapeno relish:
- 1½ cups granulated sugar
- 1⅓ cups apple cider vinegar
- ⅓ pound yellow onions
- ¼ cup carrots
- 1 teaspoon dill seeds
- 1 teaspoon mustard seeds
Directions
Mix relish, cheddar cheese and cream cheese together until well combined.
Chill at least 1 hour.
Place on plastic wrap and form into a ball then roll in chopped pecans and serve with crackers or chips.
To make relish combine vinegar and sugar in large saucepan and mix until all of the sugar is dissolved.
Slice jalapenos, onions and carrots into thin strips.
Add jalapenos, onions and carrots to the saucepan with the dissolved sugar and bring to a boil add mustard and dill seeds and simmer 20 minutes.
Let relish cool.
Category:Cathy's Recipes