Red Hot Carrots

  • Prep Time: 15 mins
  • Total Time: 24 hrs 15 mins
  • Yield: 2cups

    • About This Recipe

    “El Chico use to serve a dish similar to this. Serve it as a side dish or as a condiment with your enchiladas, chile, or beans.”

    Ingredients

  • 1lbcarrot, sliced into rounds
  • 1 -2pickled jalapeno pepper, chopped
  • 3teaspoonsjalapeno pickling liquid
  • 2teaspoonsoil, preferably canola or corn
  • 2teaspoonsminced onions
  • 2teaspoonscumin seeds, toasted and ground
  • 1teaspoonwhite vinegar
  • 1clovegarlic, minced
  • 1pinchsugar
  • salt

    • Directions

  • Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
  • Drain again.
  • In a nonreactive bowl, mix the remaining ingredients.
  • Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
  • Before serving, taste and adjust the seasoning.
  • if needed.
  • They will keep in refrigerator for several days.

    • Reviews

  • “I cooked and marinated these as the recipe said, then briefly reheated them to serve with a standing rib roast by Bobbiegirl.These had lots of flavour were easy, and I will reserve my final judgement until I serve them cold as suggested! Thanks for another yummy recipe Ann.”

  • “This takes me back to Mexico – nearly every rest. has a complimentary bowl of these carrots with your meal – They are “Take your Head Off Hot”.This recipe is just right some heat but head stays in tact. Definately marinate them for 24 hours and today 36 hours later they are even better. I like them ice cold. Thanks Miss Annie for a pleasant memory and an excellent recipe”

  • “Great flavor. Easy recipe. We have enjoyed carrots similar to this at a local restaurant but I prefer these any day. I did cut the amount of cumin in half (personal preference) and doubled the amount of liquids for marinade. Marinated for about 48 hours which was just right. My husband and I ate them all in two setting so now I am going back to the store for ingredients for our second batch! Thank you.”

  • “I’ve made something like this but instead used frozen carrots and large can of slice jalapeno , one onion chopped . but in a bowl let marinated for 24 hrs and serve”

  • “I have not eaten at El Chico ( _and I call myself a Texan_ ;-))but these are darned good eats. Listening to previous reviewers, I cut back on the cumin a whit and pleasing my on palate, increased the vinegar.They’ve marinated for 48 hours and are little treasures. Really a nice addition to any southwestern meal!”

  • “I was reminded of these the other day when they appeared in the photo of the day so I had to make some. I used to love getting these at El Chico and these are so close. Next time I will cut back the cumin to 1 1/2 teaspoons. Thanks for sharing a recipe that will be a staple at our house.”

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