Mexican Hot Carrots Recipe -
Mexican Hot Carrots Recipe
  • READY IN 8+ hrs

Mexican Hot Carrots

Recipe by  

"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."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    8 hrs 30 mins


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

Most Helpful Positive Review
Aug 10, 2009

WOW!!!! I have been asked by a local Mexican restaurant to give them the recipe!One thing, the jarred Jalapenos varied in their scofield considerably, We made two jars, and the heat levels varied, but we like it spicy and everyone, even people who don't like carrots, love them. We will make these over and over again!!

Most Helpful Critical Review
Dec 24, 2011

Wasn't impressed. Very vinegar tasting. Not what I expected.


23 Ratings

Dec 29, 2009

I liked the flavor of this even though it was a bit spicey. I may just pour all the juice in from the jalepenos and just add a few peppers to the carrots next time. Update: I just reread the recipe and I didn't bother adding the vinegar, perhaps that's why it was too spicey!! I'll try again following the real recipe. I know I'll like it though! 12/29/09 update*** I followed the recipe except only used the juice from a 12 oz bottle of jalepenos. Only added about 4 pieces of jalepono slices to the 1 pint jars I had and then added the carrots and onions, poured in the hot juice & vinegar. Oh my!! They're still very spicey. I guess I'm a wimp but next time I'll not put all the jalepeno juice in with the vinegar and maybe just 1 or 2 slices in the jars. My mouth is still burning and I sure don't remember them doing that at my favorite mexican restaurant in Merced, CA from many many years ago!

Dec 28, 2009

Good old fashioned "zanahorias curtidas". I like to add a pinch of oregano...makes a difference.

Jul 27, 2009

I was craving these carrots which are reminiscent from when we lived in San Diego, CA. They were great and tasted just like we use to get in one of our favorite mexican restaurant. I did use a 12 oz can of pickled jalepenos and after tasting the peppers they were painfully hot so I just used 1/3 of the can and chopped the peppers up smaller and still used the juice from the can. The vinegar tamed the heat somewhat, the end probably was hot but tolerable.

Feb 14, 2011

Awesome, awesome, awesome!!!!!! I am from Oklahoma but now live in Colorado and they don't serve these here like they do in OK. I am so happy, I have made this 2 times now and I have eaten 3 jars, one I gave away. The carrots turn out perfect.

Apr 14, 2010

We too are from So. Cal & this is a must have with the usual chips and salsa at margarita time. One of my son's favorites- I too add a pinch of oregano to the cooking liquid. Slice the carrots on the diagonal so they're shaped like chips too.

Sep 22, 2010

LOVE it!! I like to eat them on taco's, and tortilla chips with salsa. These are just like my favorite Mexican restaurant serves with their chips and salsa. The onions need to be sliced very thin. You do have to be VERY careful to not over cook the carrots. I try to cut the carrots at about 1/8th inch to 1/4 " thick and check them after 3 min, and if their not quite right, at 5 min. They really need to be tender crisp.


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  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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