Ingredients
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2
-
2
-
1 1/2
-
7
-
1
-
6
-
2
-
1/4
-
2
-
1
-
-
-
-
-
Directions
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.,used 26oz of Jalapenos, slit each one to allow the juice out. I like them hot. I also boiled them less time, I like them a bit more firm. (SoCal thing I guess). I put them in jars after 30mins making sure there were jalapenos in each jar and let them cool on the counter,I agree with others who think boiling 5 minutes is excessive. I boiled for 1.5 minutes, tasted, and immediately took off the heat, threw in the other ingredients, and transferred to a bowl to lessen heat point…and I added some ice cubes …the carrots are a little too soft for my taste so next time I will not be boiling. And yes, Im in San Diego so maybe harder carrots is a regional preference. BTW, it doesnt say when to add the vegetable oil in the recipe. ???
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Steps
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1
Done
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Put Carrots in a Large 3 or 4-Quart Pot. Add Warm Water and Bring to a Boil Over High Heat. |
|
2
Done
|
Boil For 5 Minutes and Then Remove from Heat. |
|
3
Done
|
to Pot, Add the Peppers, Onions, Oregano, Garlic, Vinegar, Bay Leaves and Salt. |
|
4
Done
|
Let Cool For 2-3 Hours. Put in Jars and Place in Refrigerator. These Will Keep For a Week After Opening Jar. |
|
5
Done
|
Can Also Be Kept in Airtight Containers in Refrigerator. |
|
6
Done
|
Makes 8-9 Cups. |
