HOT CARROT RECIPES

Name: Mexican Style Hot Pickled Carrots
Cook time: 30 min
Total time: 30 min
Yield: 8 cups, 18 serving(s)
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

MEXICAN STYLE HOT PICKLED CARROTS RECIPE - FOOD.COM

Mexican Style Hot Pickled Carrots Recipe - Food.com 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.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

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.

Nutrition Facts : Calories 62.8, FatContent 3.3, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 611, CarbohydrateContent 7.2, FiberContent 2, SugarContent 3.3, ProteinContent 0.8

{ESCABECHE} HOT MEXICAN PICKLED CARROTS RECIPE

{Escabeche} Hot Mexican Pickled Carrots Recipe image

All you have to do is meet Delilah Snell and you’ll likely be as convinced of her awesomeness as I am. She’s a rare breed as she’...

Provided by Delilah Snell

Total Time 30 minutes

Prep Time 30 minutes

Yield 2 1/2 quarts

Number Of Ingredients 12

Ingredients

1 pound jalapeño peppers
1/3 cup canola, grapeseed, or peanut oil
3 large carrots
3 medium yellow onions
1 medium head garlic
4 cups cider vinegar
2 tablespoons kosher salt
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon dried Mexican oregano
1 tablespoon unrefined cane sugar
1/2 tablespoon dried thyme leaves

Steps:

Heat The Vegetables: Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn!
Simmer The Liquids: In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.
Jar The Eschabeche: Fill prepared jars, leaving 1/2-inch of headspace. If you are going to can them process in a water bath for 10 minutes. Alternatively, you can just put all the jars in the fridge and enjoy them within the next month.

Nutrition Facts : Calories

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