How to Cook Delicious Spicy Carrots, Onions and Jalapenos (Mexican style)

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Spicy Carrots, Onions and Jalapenos (Mexican style). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Spicy Carrots, Onions and Jalapenos (Mexican style) Recipe. How To Make Pickled Jalapenos and Carrots. As this the onion softens you'll have time to gather the dry ingredients.

You can cook Spicy Carrots, Onions and Jalapenos (Mexican style) using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Spicy Carrots, Onions and Jalapenos (Mexican style)

1. You need 1 (32 ounce) of (4 cup) jar with lid.
2. Take 3 of medium carrots, peeled if you desire.
3. You need 3/4 of medium white onion.
4. It’s 3 of large jalapenos (adjust to your taste).
5. It’s of pickling juice.
6. Make ready 1 1/2 cups of white vinegar.
7. You need 3/4 cup of water.
8. You need 1/4 cup of sugar.
9. It’s 2-4 cloves of garlic.
10. Make ready 1/2 tablespoon of dried oregano.
11. It’s 1 to taste of crushed red pepper (optional, for extra spicy).

This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant.How to Make Taqueria-Style Pickled Jalapenos and Carrots - the Recipe Method.Distribute the carrots, onions and jalapeños evenly in pint or quart jars (you can also use a fermenting crock).Keep in mind that you will not be.

Spicy Carrots, Onions and Jalapenos (Mexican style) step by step

1. I try to cut the carrots about 1/8 inch thick, on a bias. The onions I cut in larger chunks, and jalapenos I just slice..
2. I like to cut up the veggies and see what fits in the jar before hand so I know I have enough, but not too much. This is based off that, and the jar I am using. Here is where I started..
3. Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat..
4. Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about..
5. Add the sugar (I'm using raw sugar, but that is just me)..
6. Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes..
7. Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles..
8. Turn off the heat. Cover the pan, let it sit for 1 hour..
9. 1 hour later, this is what it looks like..
10. I use a slotted soon to fill the jar, and then pour the pickling juice in when the veggies are all in. Shake the jar about 1/4, 1/2 and 3/4 full to settled the veggies to make sure the space is used..
11. Cover and put in the refrigerator. I like to let it sit for a week before enjoying. Although you can eat it right off, the flavors blend better after awhile..

The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious.This recipe is a variation on a traditional Mexican pickle that is served alongside the restaurant's tacos.Instead of discarding the brine after pickling, the.

Recipe adapted from Kevin West, Saving the Season.Bring a large saucepan of water and the remaining.This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese Stir until the sugar is dissolved.Add the carrots, onion and jalapenos; return to a boil.Bring the vinegar and sugar to a boil in a saucepan over high heat.