MEXICAN STYLE HOT PICKLED CARROTS
These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.
Provided by dawnie2u
Categories Vegetable
Time 30m
Yield 8 cups, 18 serving(s)
Number Of Ingredients 10
Steps:
- Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
- Boil for 5 minutes and then remove from heat.
- To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
- Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
- Can also be kept in airtight containers in refrigerator.
- Makes 8-9 cups.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #low-protein #appetizers #vegetables #mexican #easy #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #free-of-something #low-in-something #carrots #equipment #number-of-servings
You'll also love
Elton Pietersen
[email protected]Meh.
Michelle Tasha
[email protected]These carrots were a waste of time and ingredients. They didn't turn out at all.
ST Shofiq
[email protected]I didn't like the flavor of these carrots. They were too vinegary for my taste.
Mouly akter Mithila
[email protected]These carrots were way too spicy for me. I couldn't even finish one.
Janzeb Akbar
[email protected]I followed the recipe exactly, but my carrots didn't turn out as crunchy as I would have liked. I'm not sure what I did wrong.
Tahmid
[email protected]These carrots are a bit too spicy for my taste, but I still enjoyed them. I'll just use less chili pepper next time.
Abdul Nabi Baloch
[email protected]I'm not a huge fan of carrots, but these pickled carrots were actually really good. I'll definitely be making them again.
Pheeb Kinz
[email protected]These carrots are a great way to add some extra vegetables to your diet. They're packed with nutrients and flavor.
Rowland Jamestown
[email protected]I love how these carrots can be made ahead of time. It's so convenient to have them on hand for a quick snack or side dish.
Fransisca Van der Watt
[email protected]These carrots are the perfect snack to have on hand when you're craving something crunchy and flavorful.
Raza Ali
[email protected]I've never made pickled carrots before, but this recipe made it so easy. I'll definitely be making them again.
ulric
[email protected]These carrots are the perfect addition to a taco night spread. They add a nice pop of flavor and crunch.
Most Lovely
[email protected]I'm not a big fan of spicy food, but these carrots were surprisingly mild. I could definitely handle the heat.
PrettyLittle Bxrbie
[email protected]I used a different type of vinegar than the recipe called for, and the carrots still turned out great. They're so versatile!
Its_Me_PJ Hunter (PJ)
[email protected]I followed the recipe exactly, and the carrots turned out perfectly. They're crunchy, flavorful, and just the right amount of spicy.
Shah Sawaar khan
[email protected]These carrots are so easy to make, and they're so delicious. I've already made them twice in the past week.
miss ilyaza
[email protected]I love the combination of sweet and spicy in these carrots. They're the perfect snack or side dish.
Aliyah Vashinda
[email protected]These Mexican-style hot pickled carrots were a hit at my last party! They're spicy, tangy, and addictive. I'll definitely be making them again.