Mexican Hot Carrots Tasty Recipes

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Mexican Hot Carrots

"I'm from Southern California. You cannot find a eating place that does not have these warm carrots. Being at the East Coast now, I even have had to provide you with my personal model to duplicate the recent carrots of domestic."

Ingredients :

6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

Instructions :

Prep : 15M	Cook : 8M	Ready in : 8H30M

Place the carrots in a saucepan with enough water to cowl and prepare dinner over medium warmness till almost boiling, 7 to 10 minutes. Immediately drain the carrots and set apart to chill.
Divide the cooled carrots into 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots till the jars are complete.
Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; deliver the mixture to a rolling boil. Remove from warmness and pour the liquid into the jars till full. Seal the jars with lids. Place the jars inside the fridge until bloodless, as a minimum eight hours.

Notes :

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