Jalapeno Carrots

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READY IN: 15mins

INGREDIENTS

Nutrition
  • 2
    cups canned sliced jalapeno peppers (including juice)
  • 2 -3
    large carrots, peeled and sliced 1/8-inch thick
  • 12
    tablespoon dried oregano
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DIRECTIONS

  • Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
  • Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
  • Sprinkle oregano over carrots. Pour jalapeño peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper.
  • Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
  • Stir and use both carrots and pepper slices as a garnish.
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