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“Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness.”
20-40 condiment servings

Ingredients Nutrition

  • 2 cups canned sliced jalapeno peppers (including juice)
  • 2 -3 large carrots, peeled and sliced 1/8-inch thick
  • 12 tablespoon dried oregano


  1. Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
  2. Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
  3. Sprinkle oregano over carrots. Pour jalapeño peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper.
  4. Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
  5. Stir and use both carrots and pepper slices as a garnish.

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