Spicy Carrots, Onions and Jalapenos (Mexican style)
Spicy Carrots, Onions and Jalapenos (Mexican style)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, spicy carrots, onions and jalapenos (mexican style). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spicy Carrots, Onions and Jalapenos (Mexican style) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Spicy Carrots, Onions and Jalapenos (Mexican style) is something which I have loved my entire life.

Great recipe for Spicy Carrots, Onions and Jalapenos (Mexican style). I have always liked the thicker spicy carrots and onions with jalapenos served as a side at Mexican restaurants. So I researched it and found this easy recipe, with minor changes, to craft it at home. Bring water, vinegar, salt, and carrots to a boil in a medium sauce pan.

To begin with this particular recipe, we have to prepare a few components. You can have spicy carrots, onions and jalapenos (mexican style) using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Carrots, Onions and Jalapenos (Mexican style):
  1. Make ready 1 (32 ounce) (4 cup) jar with lid
  2. Get 3 medium carrots, peeled if you desire
  3. Prepare 3/4 medium white onion
  4. Get 3 large jalapenos (adjust to your taste)
  5. Make ready pickling juice
  6. Prepare 1 1/2 cups white vinegar
  7. Get 3/4 cup water
  8. Prepare 1/4 cup sugar
  9. Take 2-4 cloves garlic
  10. Make ready 1/2 tablespoon dried oregano
  11. Prepare 1 to taste crushed red pepper (optional, for extra spicy)

A mandolin is great for this to achieve uniform slices. Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Toss jalapenos, onion, and carrots together in a bowl.

Instructions to make Spicy Carrots, Onions and Jalapenos (Mexican style):
  1. I try to cut the carrots about 1/8 inch thick, on a bias. The onions I cut in larger chunks, and jalapenos I just slice.
  2. I like to cut up the veggies and see what fits in the jar before hand so I know I have enough, but not too much. This is based off that, and the jar I am using. Here is where I started.
  3. Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat.
  4. Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about.
  5. Add the sugar (I'm using raw sugar, but that is just me).
  6. Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes.
  7. Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles.
  8. Turn off the heat. Cover the pan, let it sit for 1 hour.
  9. 1 hour later, this is what it looks like.
  10. I use a slotted soon to fill the jar, and then pour the pickling juice in when the veggies are all in. Shake the jar about 1/4, 1/2 and 3/4 full to settled the veggies to make sure the space is used.
  11. Cover and put in the refrigerator. I like to let it sit for a week before enjoying. Although you can eat it right off, the flavors blend better after awhile.

Add the jalapeno and carrot slices. Toss jalapenos, onion, and carrots together in a bowl. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of jalapeños. Tap jars on countertop to remove any bubbles.

So that’s going to wrap this up for this special food spicy carrots, onions and jalapenos (mexican style) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!