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Jalapeno Carrots Recipe
2 bunches carrots-peeled
1 C apple cider vinegar, white vinegar or rice vinegar
1/2 C water
1/2 C olive oil
1 onion, cut in 1/8 sections
5-8 canned jalapeno chiles or 2-3 fresh
1 t sugar
After carrots are peeled cut diagonally into bite size peices. Steam carrots for about 4-6 minutes, no more. You want the carrots to remain crisp. Mix the marinade (everything minus the sugar)and dump the
hot carrots in. Stir and sprinkle sugar over top. The longer they marinate the better (and spicier) they are. If you use fresh jalapenos char them on a grill or broiler to release they oil and remove the
seeds. Warning-if you are making a large batch and are handling a lot of jalapenos you might want to wear gloves-the seeds can burn your hands.
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