| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 37 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 477 mg |
Reviews
I do not like sauerkraut so I made this for my husband. He loved it even right out of the food processor. I tried it and now”I’m a believer!” Really good. Now I can look forward to a hotdog!
This is a great way to use up homemade sauerkraut! Tastes great and interesting on brats with WG mustard!
This is so good! I made it to put on hot dogs. I’m sure it’ll be great on other sandwiches too. Will make the chicken schnitzel after it sits for a week as Guy recommended on his show.
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!
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!