Mexican Hot Carrots

Mexican Hot Carrots

21
lili619 5

"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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Ingredients

8 h 30 m servings 46 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 23 Ratings

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Most helpful positive review

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 varie...

Most helpful critical review

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

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 varie...

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...

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

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 1...

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 j...

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 carro...

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 t...

This was awesome! Thanks for the recipe lili619. You use distilled white vinegar.

I was at a restaurant a couple of weeks ago and had something very similar. This recipe is better than what I had at the restaraunt!!! The only change was I added califlower.