Red Hot Carrots Food

RED HOT CARROTS

Red Hot Carrots image

El Chico use to serve a dish similar to this. Serve it as a side dish or as a condiment with your enchiladas, chile, or beans.

Provided by Miss Annie

Categories Vegetable

Time P1DT15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 lb carrot, sliced into rounds
1 -2 pickled jalapeno pepper, chopped
3 teaspoons jalapeno pickling liquid
2 teaspoons oil, preferably canola or corn
2 teaspoons minced onions
2 teaspoons cumin seeds, toasted and ground
1 teaspoon white vinegar
1 clove garlic, minced
1 pinch sugar
salt

Steps:

Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
Drain again.
In a nonreactive bowl, mix the remaining ingredients.
Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
Before serving, taste and adjust the seasoning.
if needed.
They will keep in refrigerator for several days.

MEXICAN HOT CARROTS

Mexican Hot Carrots image

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.

Provided by lili619

Categories Side Dish Vegetables Carrots

Time 8h30m

Yield 8

Number Of Ingredients 4

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 10.5 g, Fat 0.2 g, Fiber 2.5 g, Protein 1.1 g, Sodium 39.5 mg, Sugar 5 g

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

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

Ingredients

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

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.

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