Reviewed: Aug. 8, 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!!

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HOLLYROY

Cooking Level: Expert

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Reviewed: Jul. 25, 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.

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landed

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Reviewed: Jul. 6, 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!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 26, 2009

This is a great recipe and I actually MADE them :-) Thanks for submitting such a tasty yet easy recipe lili!

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MandaSteelers1Fan

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Jun. 24, 2009

This looks like a recipe for what is known in Mexico as 'chiles curtidos en escabeche de zanahoria,' which translates roughly to pickled chiles (jalapenos) in a carrot (vinegar) marinade. Recipe looks good. You can also find this in most international supermarkets in the Hispanic foods section. Yummy!

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