Jalapeno Carrots
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
20-40 condiment servings
ingredients
- 2 cups canned sliced jalapeno peppers (including juice)
- 2 -3 large carrots, peeled and sliced 1/8-inch thick
- 1⁄2 tablespoon dried oregano
directions
- Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
- Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
- 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.
- Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
- Stir and use both carrots and pepper slices as a garnish.
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RECIPE SUBMITTED BY
CatlingMex
Pompano Beach
Born and raised in Indiana, U.S.A., I lived the first 23 years of my adult life in Mexico City, Mexico. I then moved back to the Midwest for several years, then to Costa Rica for 2 years, and I now reside in South Florida.