Jalapeno Carrots Recipes

PICKLED JALAPENOS AND CARROTS

Steps:

• Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
• Remove from heat, let cool and store in airtight container.

PICKLED CARROTS AND JALAPENOS

Steps:

• Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

PICKLED JALAPENOS AND CARROTS

Steps:

• Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.

MEXICAN HOT CARROTS

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.

JALAPENO CARROTS

Steps:

• Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
• Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
• Sprinkle oregano over carrots. Pour jalapeño peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper.
• Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
• Stir and use both carrots and pepper slices as a garnish.

GLAZED CARROTS WITH GINGER AND JALAPENO

Steps:

• Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.

PICKLED CARROTS WITH JALAPENOS

Steps:

• Add oil to a large saucepan over medium heat and saute the garlic.
• Add carrots and saute for about 3 minutes.
• Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
• Add water and jalapenos and bring to a simmer again for another 10 minutes.
• Let mixture cool completely.
• Transfer the carrots and cooking liquid into a covered container and refrigerate.