MEXICAN STYLE HOT PICKLED CARROTS RECIPE - FOOD.COM
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
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
HOMEMADE SPICY HOT SAUCE RECIPE: HOW TO MAKE IT
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Provided by Taste of Home
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 5 half-pints.
Number Of Ingredients 11
Steps:
- Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 3 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 30mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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HOMEMADE SPICY HOT SAUCE RECIPE: HOW TO MAKE IT
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
From tasteofhome.com
Total Time 55 minutes
Cuisine North America, Mexican
Calories 3 calories per serving
From tasteofhome.com
Total Time 55 minutes
Cuisine North America, Mexican
Calories 3 calories per serving
- Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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