Thursday, July 14, 2011

Spicy Mexican Carrots

Earlier this summer I was in Los Angeles and went into this great burger joint and sitting on the counter was a mini buffet bar of pickled carrots and onions. One bite and I was in LOVE! The spice and heat that are packed into these veggies will blow your mind, literally! This makes a great alternative to chips and salsa without the calories and fat. You've gotta give them a try. Remember the longer they pickle in your fridge the spicier they get.

8 Carrots, peeled and chopped
6 Cloves Garlic, rough cut
4 Jalapenos, stem removed, sliced 1/2 thick
8-10 Small Onions, cut in half
1 tsp Black Pepper
1 3/4 c Vinegar
1 3/4 Water
7 Bay Leaves
2 TBSP Vegetable Oil

In a large pan heat oil, carrots, jalapenos, garlic and onions. Let cook on high for 6 minutes. Add in salt, pepper, vinegar and water and continue to cook on medium for 15 minutes. Remove from heat and add bay leaves, mix and let cool. Once cooled pour into a plastic container, cover and refrigerate for at least 24 hours. Remove bay leaves before serving. Will stay good in fridge for up to 2 weeks.

I used boiler onions
On the stovetop before adding the liquids
Ready for the fridge
I love the chunks of garlic, so tasty!



  1. Yum! That looks and sounds delicious!

  2. They are great, I think next time I might add whole jalapenos too!