Mexican Hot Carrots recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

Nutrition Info

45.4 calories
carbohydrate: 10.5 g
cholesterol: : -
fat: 0.2 g
fiber: 2.5 g
protein: 1.1 g
saturatedFat: : -
servingSize: -
sodium: 39.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.

  2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.

  3. Mix the liquid from the jalapeno peppers and the 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.

Recipe Yield

8 servings

Recipe Note

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

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