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Jalapeno Carrots

Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness.

Ready In:
15mins
Yields:
Units:

ingredients

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

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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RECIPE MADE WITH LOVE BY

@CatlingMex
Contributor
@CatlingMex
Contributor
"Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness."
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  1. CatlingMex
    Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness.
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