Mexican Hot Carrots

Mexican Hot Carrots

lili619 5

"I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home."


8 h 30 m {{adjustedServings}} servings 46 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
  2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  3. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
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  1. 23 Ratings


WOW!!!! I have been asked by a local Mexican restaurant to give them the recipe!One thing, the jarred Jalapenos varied in their scofield considerably, We made two jars, and the heat levels varie...

I liked the flavor of this even though it was a bit spicey. I may just pour all the juice in from the jalepenos and just add a few peppers to the carrots next time. Update: I just reread the...

Good old fashioned "zanahorias curtidas". I like to add a pinch of oregano...makes a difference.