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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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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:
1 lb carrot, sliced into rounds |
1 -2 pickled jalapeno pepper, chopped |
3 teaspoons jalapeno pickling liquid |
2 teaspoons oil, preferably canola or corn |
2 teaspoons minced onions |
2 teaspoons cumin seeds, toasted and ground |
1 teaspoon white vinegar |
1 clove garlic, minced |
1 pinch sugar |
salt |
Directions:
1. Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
2. Drain again.
3. In a nonreactive bowl, mix the remaining ingredients.
4. Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
5. Before serving, taste and adjust the seasoning.
6. if needed.
7. They will keep in refrigerator for several days.
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