Spicy Carrots, Onions and Jalapenos (Mexican style)
Nailed it!
I have always liked the thicker spicy carrots and onions with jalapenos served as a side at Mexican restaurants. So I researched it and found this easy recipe, with minor changes, to craft it at home. It's a nice low carb., low fat, tasty snack to keep you away from worse snacks. I like to leave it about a week in the refrigerator before enjoying, so the veggies can absorb the flavor. The best thing about this, you can adjust the heat to your taste. This one here is pretty spicy in my opinion. To make it less spicy, remove the seeds and white membrane from the jalapenos, or just use less. To increase use more jalapenos, or add dried hot chillies or crushed red pepper. This also has a sweet component, you can adjust the sugar down to your liking. Or, for a barely spicy version, use Anaheim peppers or bell peppers instead of jalapenos, add 1/4 teaspoon crushed red pepper to the boil. This will give you the peppers but just a little kick to round it out.
Spicy Carrots, Onions and Jalapenos (Mexican style)
Nailed it!
I have always liked the thicker spicy carrots and onions with jalapenos served as a side at Mexican restaurants. So I researched it and found this easy recipe, with minor changes, to craft it at home. It's a nice low carb., low fat, tasty snack to keep you away from worse snacks. I like to leave it about a week in the refrigerator before enjoying, so the veggies can absorb the flavor. The best thing about this, you can adjust the heat to your taste. This one here is pretty spicy in my opinion. To make it less spicy, remove the seeds and white membrane from the jalapenos, or just use less. To increase use more jalapenos, or add dried hot chillies or crushed red pepper. This also has a sweet component, you can adjust the sugar down to your liking. Or, for a barely spicy version, use Anaheim peppers or bell peppers instead of jalapenos, add 1/4 teaspoon crushed red pepper to the boil. This will give you the peppers but just a little kick to round it out.
Cooking Instructions
- 1
I try to cut the carrots about 1/8 inch thick, on a bias. The onions I cut in larger chunks, and jalapenos I just slice.
- 2
I like to cut up the veggies and see what fits in the jar before hand so I know I have enough, but not too much. This is based off that, and the jar I am using. Here is where I started.
- 3
Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat.
- 4
Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about.
- 5
Add the sugar (I'm using raw sugar, but that is just me).
- 6
Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes.
- 7
Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles.
- 8
Turn off the heat. Cover the pan, let it sit for 1 hour.
- 9
1 hour later, this is what it looks like.
- 10
I use a slotted soon to fill the jar, and then pour the pickling juice in when the veggies are all in. Shake the jar about 1/4, 1/2 and 3/4 full to settled the veggies to make sure the space is used.
- 11
Cover and put in the refrigerator. I like to let it sit for a week before enjoying. Although you can eat it right off, the flavors blend better after awhile.
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