Cover carrots with cold, salted water. Add a large pinch of sugar. Bring to a boil. Cook for 3 minutes. Drain.

Melt butter in a medium sized saute pan. Add serrano peppers. Sweat 2 minutes. Add carrots, salt, cilantro, and lime juice. Toss.

Variations; Vinegar, coconut oil, ginger, rosemary, coriander, raisins, parsley, paprika, shallots, habanero, bacon, jalapeño, celery, poblano, brown sugar, cayenne, crushed pepper flakes, beets, almonds, walnuts, coconut, cranberry, lemon, dill, mint, turmeric, tamarind, cumin