Best 3 Mexican Hot Carrots Recipes

Mexican hot carrots, also known as "zanahorias en escabeche", are a popular side dish or snack in Mexican cuisine, often served as part of a traditional Mexican meal. These vibrant and flavorful carrots are prepared with a blend of spicy and tangy ingredients, resulting in a delightful combination of heat, sweetness, and acidity. The recipe for Mexican hot carrots is simple yet versatile, allowing for variations in ingredients and cooking methods, ensuring that every bite is a unique culinary experience. Whether you prefer a mild or fiery kick, this article will guide you through the process of crafting the perfect Mexican hot carrots, offering tips and tricks to create a dish that will tantalize your taste buds and transport you to the vibrant culinary landscape of Mexico.

Let's cook with our recipes!

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Provided by dawnie2u

Categories Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.
Makes 8-9 cups.

MEXICAN HOT CARROTS

Mexican Hot Carrots image

I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.

Provided by lili619

Categories Side Dish Vegetables Carrots

Time 8h30m

Yield 8

Number Of Ingredients 4

Ingredients

6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

Steps:

Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 10.5 g, Fat 0.2 g, Fiber 2.5 g, Protein 1.1 g, Sodium 39.5 mg, Sugar 5 g

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

Just like in the restaurant.

Provided by Elaine Laskowski

Categories Vegetables

Time 20m

Number Of Ingredients 10

Ingredients

2 lb carrots, sliced on diagonal
2 yellow onions, peeled and sliced
1 1/2 qt warm water
7 oz whole canned jalapeno peppers with liquid
1 Tbsp dried oregano
6 clove garlic
2 c cider vinegar
1/4 c vegetable oil
2 bay leaves
1 Tbsp salt

Steps:

1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator.

Tips:

To make the carrots more flavorful, roast them in the oven with a drizzle of olive oil, salt, and pepper before adding them to the recipe.
If you don't have any chipotle peppers in adobo, you can substitute 1 teaspoon of chili powder and 1/4 teaspoon of cayenne pepper.
For a spicier carrot, add more chipotle peppers or cayenne pepper.
Garnish the carrots with chopped cilantro or parsley before serving.

Conclusion:

These Mexican hot carrots are a delicious and easy-to-make side dish that is perfect for any occasion. They are flavorful, spicy, and sure to please everyone at the table. Serve them as a side dish to grilled chicken or fish, or as a snack on their own. ¡Buen provecho!