Mexican Hot Carrots

Mexican Hot Carrots


Im from Southern California. You can not judge regard as being a restaurant that does not have these hot carrots. innate on the subject of with reference to the East Coast now, I have had to come taking place in the works later than my own tally to duplicate the hot carrots of home.

The ingredient of Mexican Hot Carrots

  1. 6 carrots, peeled and sliced
  2. 1 (16 ounce) jar sliced jalapeno peppers, past liquid
  3. 2 onions, thinly sliced
  4. 1 cup vinegar

The instruction how to make Mexican Hot Carrots

  1. Place the carrots in a saucepan as soon as acceptable water to cover and cook on top of higher than medium heat until vis-u00d0u00b0-vis boiling, 7 to 10 minutes. tersely drain the carrots and set aside to cool.
  2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  3. mixture combination the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the join up to a rolling boil. sever from heat and pour the liquid into the jars until full. Seal the jars behind lids. Place the jars in the refrigerator until cold, at least 8 hours.

Nutritions of Mexican Hot Carrots

calories: 45.4 calories
carbohydrateContent: 10.5 g
fatContent: 0.2 g
fiberContent: 2.5 g
proteinContent: 1.1 g
sodiumContent: 39.5 mg
sugarContent: 5 g


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