Sliced carrots are given some zip and great flavor with the addition of jalapeño peppers and onions in this Mexican carrots recipe for a tasty side, snack, or condiment.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
45 Calories
Recipe Instructions
Step 1
Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
Step 2
Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
Step 3
Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Ingredients
2 onions, thinly sliced
1 cup vinegar
6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
