Hot carrots are one of my favorite snacks. I was first introduced to them about 30 years ago at a mom and pop Mexican restaurant in California’s Central Valley. When I sat down to eat, the waiter brought out the usual chips & salsa along with a bowl of hot carrots. I had been to an untold number of Mexican restaurants but for some reason had never been to one with hot carrots. Well, I instantly fell in love with the appetizer. This quickly became my go to restaurant. Then sadly they retired and the restaurant closed. I look high and low for another restaurant with hot carrots at the same quality. By then many restaurants served my much beloved appetizer but none were the same quality. Finally I decided to just make my own. I tried numerous recipes and with a little trial & error and mixing & matching recipes I finally found what I think is the best hot carrot recipe i’ve ever had. Give it a try and let me know what you think.
- 2 lbs Carrots, peeled and sliced on diagonal
- 1 Yellow Onion, Peeled and Sliced
- 1 1/2 Quarts Warm Water
- 7 oz Can Sliced Jalapeno Peppers with Juice (use a larger can if you want it hotter)
- 1 Tbsp Dried Oregano
- 6 Whole Garlic Cloves, Whole
- 1 Cup White Vinegar
- 1 Cup Wine Vinegar
- 1/8 Cup Vegetable Oil
- 2 Bay Leaves
- 1 Tbsp Salt
- Put carrots in a large 3 or 4 quart pot.
- Add warm water and bring to a boil over high heat.
- Boil for 5 minutes and then remove from heat.
- To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
- Let cool for 2-3 hours.