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1 hr 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