Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1 hrs 15 mins
This recipe appeared in Cooking Light magazine as a vegetable salsa to serve as an appetizer or with chips. I love the pickled jalapenos and carrots that are served in some of the Mexican restaurants here in Texas and this recipe sounds very close; except that it also includes jicama, zucchini and cauliflower. This dish takes some time to prepare; however, the recipe states that it should last up to 2 weeks in the refrigerator, but should be served at room temperature.
Units: US | Metric
Serving Size: 1 (235 g)
Servings Per Recipe: 12