Recipe by Leslie in Texas
This is very similar to something that was served at the Ninfa's restaurants in Houston. It was always sitting on the tables, along with the chips and salsa, to munch on while waiting to be served. The marinade improves with age and will keep in the refrigerator for up to 4 months. I like to make these the day before I plan to serve them. A great addition to your Mexican fiesta fare.Originally from the R.S.V.P. section of a January 1979 issue of Bon Apetit. Recipe requested from The Annex restaurant in San Diego.
Top Review by ala-kat
This is really good. Took me back a bunch of years. I did have to make some changes. I only made half the recipe (this does make quite a bit). Didn't have any whole pickled jalapenos, but did have a jar of chopped. Used 6 oz. of this, and added two sliced fresh jalapenos. Thanks for posting such a tasty treat. Hmmmm. Wonder how some of these on a skewer would be in a Bloody Mary? Food for thought...
- 12 large carrots, peeled and sliced diagonally into 1/2 inch chunks
- ice cube
- 1 (12 ounce) jarwhole pickled jalapeno peppers, sliced into 1/2 to 3/4 inch chunks
- 2 large onions, coarsely chopped into 1 inch pieces
- 1 cup oil
- 1 cup white vinegar
- 1 teaspoon salt
Directions See How It's Made
- Place carrots in large bowl and cover with hot (140 to 160 degree) water and let stand about 30 minutes.
- Drain and plunge into cold water; add about a dozen ice cubes, and let stand 15 to 20 minutes.
- Combine jalapenos with onions, oil,vinegar, and salt.
- Drain carrots well and add to pepper mixture.
- Cover and refrigerate at least 6 to 8 hours before serving.