need recipe for mexican carrots

[SheepHead]

does anybody have a recipe for those carrots, onions, and jalepenos you can get at mexican restraunts, especially one that might be way spicier? thanks.

[doughnut]

Sure

Put a big pot of water on to boil.

Buy a bunch of carrots. Buy a big can of Jalepenos en escebeche (pickeld) Peel the carrots and slice them to desired thickness. OK, heres the "preference" part. I like them a little more "limp" than snappy. The water you put on should now be boiling. You can A; Take of heat, add carrot slices and "parboil" by letting them sit for about 5 minutes, or B: add the sliced carrots to the boiling water and stand vigil till they are as "limp" as you want. Then, pour into colander, rinse with cold water to stop the cooking process. Drain well, in a glass or stainless bowl, add the carrots and the contents of the jalapeno can. Toss well. You can add some vegetable oil here as well if they are cooked more this goes well. Also, you can add a touch more vinegar if your feelin' it. Put in fridge, ready to eat in about 2 hours (of course you will be eating them as soon as you mix them, but whatever) but best the next morning etc. Experiment with the amount of parboiling to get it the way you like it. You can add parboiled onions or fresh, sliced etc. Add oregano (dry) if you like it.

NOTE: I am talking about Restaraunt style, not mason jar canning style.

[roxfisher]

Go to Ace Hardware and get the Ball Canning Book, along with a canner. Grow your jalapenos and carrots and there are many pickling recipes in the book. You can can them in 1/2 pints, pints, and quarts. If done properly they will be awesome. Note that you cannot tell the heat of a jalapeno by looking and some are much hotter than others.
I have the book from the 30's and some of the info is not too prevalent anymore. Went out and got the new one.

[johnnylite]

The ones at most restaraunts except somebody on the board who I know makes his own can be had at Smart& Final. Ran a roach coach for four years while going to college. #10 can last a while. Never had a complaint.

[PoolMan]

I like the ones at Primo's Market in Vista. There are two locations, but I prefer the one on Thunder of of College. They have some sort of leafy spice, perhaps Epazote, as well as whole cinnamon and bay leave in the mix. On Tuesday's it's Taco Tuesday with 69 cent tacos (carnitas, carne asada, or chicken) with a great little salsa bar including carrots and a fabulous spicy poblano/avo sauce. They also have one of the best carnitas burritos around. The also have a killer meat market (smoked chops, arrachera, chorizo, longanisa) and a great panaderia (bolillos, stuffed bolillos, tres leches cake). This is my secret spot, so don't tell anyone about it please.

[c-goat]

The place I go usually has a bay leaf or two in the batch.

[Rubberhook2]

I recently had some pickled asparagus, done the same way, that were freakin' awesome. Might even be better with a few jalapenos to spice them up.

Way better than a celery stick in a bloody mary....

[roxfisher]

Spicy Pickled Carrots

From Chelsie Kenyon,
Your Guide to Mexican Food.
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Recipe Feedback:User Rating 5 out of 5 (2 reviews) 2 of 2 users would make it again Write a review

These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.
INGREDIENTS:

• 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
• 5 cloves garlic peeled and diced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 10 bay leaves, whole
• 8 peppercorns
• 1 teaspoon salt
• 6 oz. pickled jalapenos

PREPARATION:

Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues. .RecipeRewards.comLet it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.

[Bur622]

I agree, but nothin' beats Juanitas!!!

[Balboa29]

Most Major Markets rip you off with the price of those except Stater Bros. Most sell them for 2-3$ a can. Stater Bros sells them for 99cents for a 23oz. can. Very good quality and tatse. They are the Embasa Brand. They also sell La Victoria Salsa in the big container for 4$ versus 6+$ else where including Smart & Final.