- 1 tablespoon whole cumin seeds
- 1 tablespoon whole coriander seeds
- 2 yellow and/or orange bell peppers, seeded, thinly sliced
- 5 fresh chiles, such as jalapeños or serranos, stemmed, seeded, thinly sliced
- 2 medium carrots
- 1 1/2 cups cider vinegar
- 2 tablespoons raw sugar
- 1/2 teaspoon coarse salt
- 3 dried bay leaves
1. In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.
2. In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.
3. In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.
- Prep Time:
- Yield: Makes: 12 servings (serving size: 1/3 cup)
|Calories per serving:||32|
|Fat per serving:||0.0g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||1g|
|Carbohydrate per serving:||6g|
|Fiber per serving:||1g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||1mg|
|Sodium per serving:||91mg|
|Calcium per serving:||17mg|
Good to Know
Crisp, hot, and tart, these veggies are the perfect counterpoint to the hearty turkey filling.