Ingredients
- 2 cups best-quality sauerkraut, drained
- 1 1/2 cups jarred banana peppers, drained
- 1/4 cup apple cider vinegar
- 2 to 3 tablespoons pickled jalapeno rings
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
Directions
In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By dmitchell64
Clovis, NM
on March 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was so yummy along with the chicken schnitzel. I was a little scared that the banana peppers in the sauerkraut would make the whole dish too sour but it pairs beautifully. My husband even loved it!
By chrisjl3_10183781
Bay City, MI
on February 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this might be to spicy for some in our family. I used mild banana peppers and it turned out great. Makes a nice side for the "Crispy Chicken Schnitzel". Definitely a must try!
Read all 2 reviews