Mexican Pickled Peppers

4
12
10 serrano peppers
2 carrots
1/2 white onion
12 ozs apple cider vinegar
8 cloves garlic
2 tbsp oil
1 tbsp salt
1 tbsp sufar
1 tbsp cumin seed (comino)
1 tbsp dried oregano
1 tbsp whole black peppercorns
  • Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
  • Chop the onion into ½" pieces.
  • Cut the carrot into ¼" rounds.
  • Coarsely...
    See the full directions on my site
Nutritions

Calories
75

Sodium
616mg
25% DV

Fat
3g
5% DV

Protein
2g
5% DV

Carbs
10g
3% DV

Fiber
4g
19% DV
1 package Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs ( cut into 2 inch pieces )
tbsp. Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
1/2 cup Rum
3 cup Beef Stock
3 cup Pineapple Juice
2/3 cup Soy Sauce or Tamari
2 Navel Oranges ( Cut in Half )
1 Poblano Pepper ( seeded and large diced )
1 Yellow Onion ( diced )
4 Garlic Cloves ( minced )
1 head Green Leaf Lettuce ( washed, ends trimmed, leaves separated )
Mango-Pineapple Salad:
1 Large Mango ( peeled and medium diced )
1 Small Pineapple ( peeled and medium diced )
1 Poblano Pepper ( peeled and medium diced )
1 Red Bell Peppe ( peeled and medium diced )
2 Garlic Cloves ( minced )
1 Bunch Green Onion ( minced )
1 Lime ( juiced )
1 Orange ( juiced )
1 tsp Kosher Salt
6

FIRST STEP

Take the Fullblood Wagyu boneless short ribs out of the freezer, and place them in the refrigerator 24 hours before starting the recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
394

Sodium
2613mg
108% DV

Fat
5g
7% DV

Protein
10g
20% DV

Carbs
74g
25% DV

Fiber
7g
31% DV