• Mexican Hot Carrots

    Posted on November 14, 2012 by in Embellish Home

    After moving from San Diego to Los Gatos I was surprised to find that the one thing that we could not find up here was really good authentic Mexican food.  I get it, we lived really close to the Boarder and there is no shortage of awesome Mexican food in San Diego but I was a little surprised that Northern CA seemed to be void of 24hr taco stands.  We have been here for almost 3 years now and we have found some pretty good Mexican food but one thing that seems nowhere to be found is Mexican Hot Carrots.  Most places don’t even know what I’m talking about when I ask, those who do just smile and say “No”.  So, what do you do when you can’t find something in the real world… You hit the Internet!

    Sure enough, I found some recipes, the one I liked the best was from a lady that was also from San Diego and moved up to Northern CA too and found the same thing I did when looking for Mexican Food.  Here is her food blog:  Warm Kitchenette.  I modified her recipe by looking at a few others and then also adding some spices that I personally like and making about 6 batches because we love them so much; it morphed into my own creation.  Here is my version, have fun change it to meet your taste.  The amounts are totally fluid, I’m not even sure if they are super accurate since each time I make them I just chop and throw stuff in but it is pretty close so it will be really good and easier than you would ever imagine.  Which leads me to wonder, why in the world do they not make them up here???

    Mexican Hot Carrots

    Ingredients

    2 lbs of Carrots

    2 yellow Onions

    7 oz of jalapeno peppers w/liquid

    2 tbls chopped garlic (or more to taste)

    3 tbls chopped fresh cilantro

    5 fresh Basil leaves

    2 dried Bay leaves

    2 tsp Mexican Oregano leaves

    2 tbls sea salt

    Cracked pepper corns

    Dash of Honey or Agave (optional, I’ve used honey)

    8 cups Water

    4 cups White Vinegar

    Instructions

    1. Slice the carrot at a slant about 1/4″ thick, cut onion into 1/4″ slices
    2. Boil just the water and add your sliced carrots, onions and garlic for about 15 min. Remove carrots and onions from water and put in a container. Leave carrot water in pot and add your vinegar.
    3. To the water/vinegar mixture add the remaining ingredients and simmer for about 10min.
    4. Pour the hot mixture over the carrots and you are done.
    5. Let cool and then put into fridge.  You can eat after cool but the next day they are even better and as they sit in the fridge they really get better.  Of course, after the first day in the fridge I put them into smaller containers and cover.

One Response so far.

  1. […] You can find the recipe to my Mexican Hot Carrots on my blog at: http://embellishblog.com/mexican-hot-carrots/ […]

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