I'm from Southern California. You can not find a restaurant that does not have these hot Mexican carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.
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
