Ever had those carrots at a taco shop? If you have, then you know what I’m talking about. If you haven’t, WHY NOT?!? They are so good! And you’ve been missing out. Spicy, tangy, and at some places, crunchy. Most taco shops I’ve had them at lean towards the softer side, but I prefer them to have a slight crunch. If you plan on having Mexican food at home, you must make these to have on the side.
- 1 lb. carrots (approximately 6 medium sized), peeled, and cut on the diagonal about 1/4″ thick
- 1/2 of a small onion, sliced into 1/8″ rings (I used a mandolin to slice the onions)
- 3 garlic cloves
- 3 cups warm water
- 2 tbsp. canola oil
- 1/4 c. pickled jalapeno slices
- 1/4 c. pickled jalapeno juice from the jar
- 3/4 c. apple cider vinegar
- 1 tsp. dried oregano
- 3 bay leaves
- 2 tsp. peppercorns
- 1/2 tsp. crushed red peppers
Saute garlic, carrots, onions in a pot on medium high heat for 2-3 minutes. Add the remainder of the ingredients and bring to a roiling boil. Turn off the heat and let cool for 2-3 hours. Put into a jar/container and refrigerate for up to 1 week. *If you like your carrots on the softer side, let boil for up to 5 minutes, then turn off the heat.