Mexican carrots Recipe
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Ingredients: |
Ingredients: 2 LB bag of carrots: peeled and sliced on an angle 2-4 Jalapenos: (more based on your spicey index ) sliced into rounds 2 cloves garlic: sliced thin 2 teaspoons Mexican oregano (What the heck is Mexican oregano, I used regular) 1 Large white onion: sliced or minced 2 cups white vinegar 2 cups water 1 teaspoon sugar 4 teaspoons salt
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Directions: |
Directions:Place the carrots and jalapenos in a pot with water (not the 2 cups mentioned above) and bring to a boil, but don’t cook them too long. You just want to make them a little soft. Drain them and place in a large glass bowl.
Place all remaining seven ingredients in a 3 quart saucepan and bring to a simmer for a couple minutes. Pour this mixture over the carrots and jalapenos, cover, and let cool on the counter several hours. Place in the fridge overnight and they are good to go the next morning.
You can either keep them in the bowl or add them to jars, etc. They can be kept for up to two months. Easiest method with the best results I’ve found… yummy. |
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Personal
Notes: |
Personal
Notes: I looked for a good recipe for Mexican carrots for some time. This is the quickest way to make them, and it is the real deal.
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