Mexican Hot Carrots

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Description

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.

Ingredients

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

Instructions

  1. Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling
  2. 7 to 10 minutes. Immediately drain carrots and set aside to cool.
  3. Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
  4. Mix the liquid from jalapeño peppers and 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
  5. at least 8 hours.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 8 hrs 30 mins

Servings: 8

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