Last year my husband went to into Mexico for the day, and had a dish of hot peppers and carrots that he thought were in vinegar (?). I am told that it is a traditional Mexican dish. Does anyone have a recipe for this. He just loved it. Thank you!
Everything you said is cool, but the original Mexican recipe calls for bay leaves, garlic and also jicama which is a sweet Mexican fruit, and also add cauliflower. Trust me, I'm Mexican and this is the original authentic recipe. So do everything you did and add the previous, and you will see the huge difference. Enjoy
Oh great now my mouth is WATERING...I want some so bad here I sit in the midwest. Maybe I will can some next week........................................
I make this all the time for my husband. It takes a little time, but it is worth the effort, or so my hubby says! I hope this is what you are looking for.
* Exported from MasterCook *
Pickled Jalapenos, Carrots and Onions
Recipe By :Claudine Bratcher Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon pickled Jalapeno pepper slices -- drained and juice reserved 4 pounds carrots 3 to 4 very large sweet onions vinegar
Drain the gallon of jalapeno peppers and reserve the liquid. Put the drained jalapenos in a large mixing container. Peel onions and slice into 1/2" thick slices, then cut the slices into quarters or even eighths depending on the size of the onions. Place the onions with the jalapenos. Peel and slice the carrots about 1/4" thick. In large pan, place the sliced carrots with about 1 Tablespoon salt, cover with water and bring to ALMOST a boil. The carrots should be just crunchy tender, DO NOT COOK TOO LONG! You don't want them to be too soft and letting the water come to ALMOST a boil cooks the carrots just right. Drain the carrots and add them to the jalapenos and onions and toss lightly and carefully with a couple of wooden spoons to mix. Try not to break up the jalapenos. In a very large pan, place the jalapeno juice you drained from the gallon can and add about 1/2 gallon vinegar. You may need more vinegar because you need enough liquid to pour over the jars of pepper mixture. Bring this to a rolling boil.
WARNING: DO NOT PUT YOUR FACE OVER THE FUMES, THE FUMES WILL REALLY STING YOUR EYES. AND ALSO HANDLE THE PEPPERS WITH CARE AND DON'T TOUCH YOUR EYES WITH YOUR HANDS AFTER HANDLING THESE PEPPERS. THEY WILL BURN YOUR EYES IF YOU DO. YOU REALLY NEED TO USE GLOVES WHEN HANDLING PEPPERS. Trust me, I know from experience!!!
While the pepper juice and vinegar is boiling, prepare your washed jars by putting the jalapeno, onion and carrot mixture in them, leaving at least 1/2" space to the top of each jar. When the juice has come to a boil, pour the hot liquid over the pepper mixture (just enough to cover the mixture) and seal the jars. Don't fill the jars all the way to the top, and keep the liquid boiling while you fill the jars. ( I pour enough boiling liquid into a pitcher to fill about 6 jars at a time.) Let the jars stand upright until you hear a popping sound. You can press on the tops of the seals and see if they have sealed, then turn the jars over and let them cool completely.
This makes about 15 to 16 pint jars of peppers.
NOTES : They taste even better the longer they sit. You can use the juice from the jars to spice up other foods if you'd like.
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