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
- carrots: 6 piece (sliced)
- jalapeno peppers, with liquid: 1 jar (16 ounce jar, sliced)
- onions: 2 piece (sliced)
- vinegar: 1 cup
Metric Conversion
Stages of cooking
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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.
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Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
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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.
