hot carrots!

hot-carrots-carrots

if you’re anything like us, if it’s pickled, it’s better.  i’ve had this recipe bookmarked for a few years when my friend (and fabulous hairstylist) stacie was remarking that you just can’t get ‘hot carrots’ here in texas, like we had back in california where we grew up. i had almost completely forgotten about these beautifully tangy and mildy picante carrots found on the table of virtually every mexican restaurant in southern california. ninfa’s here in texas used to have them, then removed them for so-called ‘health department’ rules…oh, well. once you try them, you will find any excuse to pair them with whatever you are eating–they are super addictive.

hot-carrots-peppers

hot-carrots-pepper-garlic-bay-leaves

hot carrots (makes about 8-10 half pint ball jars)

12-14 large carrots, peeled and sliced 1/4″ on the bias (see picture)

6 fresh  jalapenos, sliced thinly lengthwise

2 onions, cut in half lengthwise, then sliced thinly

5-10 whole garlic cloves, peeled

4-5 bay leaves

about a tbsp of whole black peppercorns

2 cups regular ol’ white distilled vinegar

4 cups water

1 tsp dried oregano

 

put all ingredients except oregano in a non-reactive pot and bring to a boil. make sure you have enough liquid to cover the vegetables, adding more water & vinegar in the same 2:1 ratio if necessary. simmer on medium high for a few minutes until carrots are crisp tender, about 5 minutes (a bit less done than you would normally like to eat them because as they sit off the heat, they will cook a smidge more). remove from heat and add oregano. cover with a lid and allow to sit off the heat until cool. put in jars, covered with the vinegar broth and give them away. or put ’em all in a big bowl and cover tightly if you’re selfish and want to keep them all to yourself (stacie!). you really don’t need to sterilize the jars if you keep them refrigerated–they’ll keep for about a thousand years this way. and they’ll get spicier as they become further infused by the peppers.

hot-carrots-in-jars-2

these are great on tortilla chips or crackers while you’re waiting for someone to cook you up some homemade enchiladas. or put ’em on some black or borracho beans. or sit at the counter and eat ’em straight outta the jar-you know who you are.

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6 Comments

Filed under appetizer, mexican, side dish

6 responses to “hot carrots!

  1. These do sound addictive! I think Berryhill has them on their salsa bar–or they used to.

    Are you planning to attend the event at parkside this evening?

  2. thecosmiccowgirl

    yes, i’m going. since i’ve only been blogging for a few months, it is my first food blogger event–i’m excited. look forward to meeting you!

  3. stacie

    you can also get them at berry hills on 360 and westlake drive, but if you have to go that far, you might as well fly to california. if you are ever in san diego, anyone, go to el cuervo’s on washington in hillcrest and get an order of hot carrots. mui bueno. and if you are to lazy to make them here talk stephanie into making them for you. her’s mui bueno also. i should know, because i’m her fabulous hairstylist!

  4. stacie

    oh. i just noticed lisa mentioned berry hills as well. i never read through.

  5. Oh, those sound so good! They had those at the mexican food restaurants in New Mexico when I was growing up – served with crackers and pats of butter. I don’t know why.

  6. I love this blog, I grew up eating hot carrots with my father. I love them, I’m totally going to try your recipe too. Thanks for the inspiration!
    Best, Penny

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