Who among us doesn’t love munching on the carrots and jalapeños they serve you at a Mexican restaurant? I know I do but I’ve never tried making them myself so here is my first attempt at doing this.
Here are the Ingredients:
2 lbs. Sliced Carrots
1 Sliced Onion
2 ea. 7 oz. cans of Sliced Jalapeños (I used 1 12 oz. can)
1 sliced Bell Pepper
4 cloves of Garlic Sliced
2 cups Water
1 1/2 tsp. Salt
1 cup White Vinegar
1 cup Apple Cider Vinegar
1/8 cup Veg. Oil
1 tbsp. Oregano
4 Bay Leaves
Instructions: Add water, oil and salt to a large sauté pan or small stock pot and bring to a boil. Add the carrots and let cook for 5 minutes. Now add the vinegar's, sliced onions, bell pepper, jalapeños, garlic, oregano and bay leaves and let it cook for another 5 minutes. Remove from heat and add the veggies to 1 qt. canning jars. Pour the hot liquid over the veggies until covered. Clean the rim and cap the jars and let cool. Place in the fridge once cool. Carrots should be good for 3 to 4 weeks.
Adjust the time to suit your taste on how you like your carrots. More time if you like them softer or less time if you like them crunchier. 5 minutes give you fairly soft carrots but not mushy.
Makes 3 quarts.
I put the bay leaves on the top so I can fish them out later.
Tried them this morning and they are really good.
Thanks for looking.
I just found this wickedly cool BBQ Bible made by a company in Brazil. Only a few of them were made for master Barbecue chefs and a simpler version will be available in Brazilian stores only. There's a link to the video on my blog http://www.gratefulgriller.com/2014/05/08/the-bbq-bible-is-here/
I am soooo hoping they make this available outside Brazil!