Since I am blogging about marinated peppers, thought I would share a old painting I did several years ago. You might recognize it as my Tuesday’s Tasty Tidbit’s linky party button. Been having people ask about my paintings, so….there you go.
One of my favorite things to eat with chips is a chunky marinated vegetable. Yum! El Chico’s hidden little secret is their marinated carrots, onions and jalepenos. They don’t bring them out unless you ask them.
My friends, Chris and Donna Hart, fill a really large jar with these colorful veggies and pour vinegar over them……let them marinade……and crunch them with chips. How easy is that? I mean, is this really a recipe?
|Versatile Marinated Vegetables||
- 1 wide mouth quart jar
- 5 organic carrots
- 1 bell pepper
- 1poblano pepper
- 1 onion
- 1 red bell pepper
- 2 cups apple cider vinegar
- 3 tbsp sugar (optional)
- Chop all the vegetables in bite size pieces and layer them in a jar (for visual purposes). Mix the sugar and vinegar and pour over the top. Let marinade at least 24 hours. You can use half the vinegar and half water, for a little less tang. If you want a spicier mixture, add a couple of jalepenos.
- Serve over everything!
I have tossed these little babies over everything this week. Here are some examples:
Nachos With a Twist—made with my Spicy Queso Blanco from the other day and Marinated Veggies on top (after the nachos cooked).
Baked Egg Cups—-made with half a toasted bagel thin, 1 tbsp of salsa and an egg in each muffin tin holder. Top it with Marinated Vegetables…..of course!