Mexican Vinegar Recipes

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MEXICAN VEGGIES



Mexican Veggies image

Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 3

1 medium zucchini, diced
1/2 cup fresh or frozen corn
1/2 cup salsa or picante sauce

Steps:

  • Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MEXICAN VINEGAR



Mexican Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories     Salad Dressings

Time P14DT1m

Yield 1 quart

Number Of Ingredients 6

1 quart red wine vinegar
3 sprigs fresh cilantro
2 sprigs fresh oregano
3 -5 cumin seeds
1 hot chili pepper (optional)
1 whole red pepper (optional)

Steps:

  • Pour vinegar over bruised herbs. Cover tightly and steep 2-3 weeks.
  • Strain into decorative bottle. Add a whole red pepper for decoration.

Nutrition Facts : Calories 183.2, Sodium 79.5, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE



Mexican Coleslaw With Spicy Lime Vinaigrette image

A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.

Provided by princessmommie

Categories     Vegetable

Time 15m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 11

4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
1 teaspoon chipotle in adobo sauce (optional)

Steps:

  • Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
  • Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
  • Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
  • This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.

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