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.
Ingredients
- 6 carrots, peeled and sliced
- 1 (16 ounce) jar sliced jalapeno peppers, with liquid
- 2 onions, thinly sliced
- 1 cup vinegar
Directions
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 jalape?o peppers atop carrots until the jars are full.
Step 3
Mix the liquid from jalape?o 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 45 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium40mg | 2% |
Total Carbohydrate11g | 4% |
Dietary Fiber3g | 9% |
Total Sugars5g | |
Protein1g | |
Vitamin C7mg | 37% |
Calcium31mg | 2% |
Iron0mg | 2% |
Potassium256mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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