Mexican Hot Carrots

17 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 8 hr 30 min

“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.” - by lili619

Ingredients

6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

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Metric US

Original recipe yields 8 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
46 cal
2%

Fat
0.2 g
< 1%

Carbs
10.6 g
3%

Based on a 2,000 calorie diet

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Reviews (17)

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HOLLYROY

Aug. 10, 2009

"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 varied, but..." See more we like it spicy and everyone, even people who don't like carrots, love them. We will make these over and over again!! "

Cindy in Pensacola

Dec. 29, 2009

"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 recip..." See moree and I didn't bother adding the vinegar, perhaps that's why it was too spicey!! I'll try again following the real recipe. I know I'll like it though! 12/29/09 update*** I followed the recipe except only used the juice from a 12 oz bottle of jalepenos. Only added about 4 pieces of jalepono slices to the 1 pint jars I had and then added the carrots and onions, poured in the hot juice & vinegar. Oh my!! They're still very spicey. I guess I'm a wimp but next time I'll not put all the jalepeno juice in with the vinegar and maybe just 1 or 2 slices in the jars. My mouth is still burning and I sure don't remember them doing that at my favorite mexican restaurant in Merced, CA from many many years ago!"