Authentic Mexican Recipe – Quick and Easy Mexican Pickled Carrots
Posted on Feb 15, 2012 under Authentic Mexican Recipes, Mexican Recipes | No Comment TweetQuick and Easy Mexican Pickled Carrots
Wednesday February 15, 2012
These Spicy Pickled Carrots are a healthy and delicious snack. I’m sure you’ve had them at your favorite authentic Mexican restaurant, or at least seen them. e meal for a light, appetizing snack. Though the bay leaves add the signature flavor, do not eat them with the carrots.
These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.
Ingredients:
- 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
- 5 cloves garlic peeled and diced
- 1 1/2 cups vinegar
- 1 1/2 cups water
- 10 bay leaves, whole
- 8 peppercorns
- 1 teaspoon salt
- 6 oz. pickled jalapenos
Preparation:
Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.
By: Chelsie Kenyon@ about.com
Re-Published by on February 15, 2012 by AetnaJo B.
Thanks Chelsie
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