Im from Southern California You can not find a restaurant that does not have these hot Mexican carrots Being on the East Coast now I have had to come up with my own version to duplicate the hot carrots of home
Prep Time
8 hrs
Dificult
Medium
Servings
8 hrs 30 mins
Ingredients
Instructions
Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling
7 to 10 minutes. Immediately drain carrots and set aside to cool.
Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold
