Wednesday, March 30, 2011

mexican marinated carrots


I love these! They're a little bit sweet, spicy, tangy and salty. They're an excellent addition to any meal.

mexican marinated carrots (adapted from
1 package baby carrots
3 cups water
1/2 large onion, sliced thin
12 jalapeno rings from a jar
1/4 cup juice from jalapeno peppers jar
1/4 cup cider vinegar
2 tablespoons olive oil
3/4 tablespoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1-2 tablespoons fresh cilantro, chopped

Cook carrots in the water for 10-15 minutes or until crisp tender. Do not overcook. Rinse with cold water. Drain. Add other ingredients to the carrots. Marinate.

1 comment:

  1. In Mexico, John and I ate at one restaurant twice, it was so good... and we ate vegetables like this! It was carrots, onions, garlic, and some sort of spicy pepper. So fun!!