Red Hot Carrots

10 ingredients
7 steps

Ingredients

  • 1 lb carrot, sliced into rounds
  • 1 -2 pickled jalapeno pepper, chopped
  • 3 teaspoons jalapeno pickling liquid
  • 2 teaspoons oil, preferably canola or corn
  • 2 teaspoons minced onions
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon white vinegar
  • 1 clove garlic, minced
  • 1 pinch sugar
  • salt

Directions

  1. 1
    Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
  2. 2
    Drain again.
  3. 3
    In a nonreactive bowl, mix the remaining ingredients.
  4. 4
    Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
  5. 5
    Before serving, taste and adjust the seasoning.
  6. 6
    if needed.
  7. 7
    They will keep in refrigerator for several days.

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