Jalapeno Carrots

What do get when you pick a peck of peppers and throw them in a pot with fresh carrots, garlic and vinegar? A spicy condiment that goes great with anything that needs a little spice.

I discovered this carrot recipe at a taco truck in California. They were served as a condiment for the burritos and tacos. Spicy and tart, these carrots are also delicious with other foods such as fried catfish or salads.

Instructions


Combine the carrots, onion, garlic, jalapeno peppers and salt in a medium sized sauce pan. Be sure to wash your hands after handling the peppers because pepper juice sure does sting if you get it in your eyes!

Add enough vinegar to just cover the vegetables. I used 2 cups.

Bring the vinegar and vegetables to a boil. Reduce the heat and simmer until the carrots are "crisp tender," which means tender enough to stick with a fork but still firm. This will take about 10 minutes.

Using a slotted spoon remove and discard the peppers.

Chill the carrots before serving.

Store in an air tight container in the refrigerator. These will keep for about 2 weeks.

Notes

This recipe is vegetarian.

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