Mexican Hot Carrots The Best Recipes

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Mexican Hot Carrots

"I'm from Southern California. You can not find a eating place that does not have those warm carrots. Being on the East Coast now, I actually have needed to come up with my personal version to duplicate the recent carrots of home."

Ingredients :

6 carrots, peeled and sliced
1 (sixteen ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

Instructions :

Prep : 15M	Cook : 8M	Ready in : 8H30M

Place the carrots in a saucepan with enough water to cover and cook over medium heat till nearly boiling, 7 to ten minutes. Immediately drain the carrots and set aside to cool.
Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are complete.
Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; carry the combination to a rolling boil. Remove from warmness and pour the liquid into the jars till full. Seal the jars with lids. Place the jars in the refrigerator till bloodless, as a minimum 8 hours.

Notes :

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