Chile Carrots With Garlic |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is served in Mexico. It makes a great appetizer! Always wear gloves when cutting or touching jalapeno peppers. If not, be very careful not to touch your eyes, nose, mouth or other areas ! Ingredients:
5 carrots, sliced 1/4-inch thick |
2 onions, peeled, sliced 1/4-inch thick |
3 garlic cloves, minced |
1 tablespoon fresh oregano, chopped |
2 pickled jalapeno peppers, in vinegar, sliced |
1 teaspoon olive oil |
1/4 cup white wine vinegar |
1/4 teaspoon black pepper |
2 bay leaves |
salt |
Directions:
1. In a pot of boiling water, blanch the sliced carrots for 30 seconds; drain.
2. In a bowl, mix all of the ingredients with the hot carrots.
3. Refrigerate 30 minutes before serving.
4. Keeps refrigerated for 6 days.
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