Best 2 Mexican Style Hot Pickled Carrots Recipes
In the realm of culinary delights, Mexican-style hot pickled carrots stand out as a vibrant and flavorful treat. These zesty carrots, infused with a blend of tangy spices and aromatic herbs, offer a delightful culinary experience that tantalizes the taste buds. Whether you seek a vibrant side dish to complement your tacos or burritos, or a spicy snack to satisfy your cravings, this article will guide you through the art of creating the perfect Mexican-style hot pickled carrots. Embark on a culinary adventure as we explore the secrets to achieving the ideal balance of heat, acidity, and sweetness in this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN STYLE HOT PICKLED CARROTS
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
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 STYLE HOT PICKLED CARROTS
Just like in the restaurant.
Provided by Elaine Laskowski
Categories Vegetables
Time 20m
Number Of Ingredients 10
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:
- Use fresh, crisp carrots for the best flavor and texture.
- Peel the carrots before slicing them to ensure that the marinade can penetrate the carrots evenly.
- Cut the carrots into uniform slices so that they cook evenly.
- Use a variety of chili peppers to achieve the desired level of heat. For a milder pickle, use fewer chili peppers or remove the seeds before slicing.
- Taste the marinade before adding the carrots to adjust the flavor as needed.
- Allow the carrots to marinate for at least 30 minutes before serving, or store them in the refrigerator for up to 2 weeks.
Conclusion:
Mexican-style hot pickled carrots are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover carrots. With their bright flavor and crunchy texture, these pickled carrots are sure to be a hit at your next gathering.
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