Carrot Relish with Jalapeno and Fish Sauce
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 168
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 553
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
2 tablespoons vegetable oil, like soy, peanut, or corn
1/2 to 1 jalapeno (with seeds), stemmed and minced
6 cloves garlic, minced
2 tablespoons sugar
1/2 pound carrots, grated
3 tablespoons chopped fresh coriander leaves (cilantro)
1 tablespoon freshly squeezed lime juice
2 teaspoons Southeast Asian fish sauce
1 scallion (white and green), chopped
Directions
- In a small skillet, combine the oil, jalapeno, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes. Remove the skillet from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and cool.
- Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well. Store in the refrigerator for up to 3 days.