Spicy Mexican Style Marinated Carrots

marinated carrots 5Ever 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.

Spicy Mexican Style Marinated Carrotsmarinated carrots

  • 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.

marinated carrots 2Do I think these will last a week in your house? Absolutely not!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s