Red Hot Carrots

From: Julie Tremmel

On May 15, 2008

Great flavor. Easy recipe. We have enjoyed carrots similar to this at a local restaurant but I prefer these any day. I did cut the amount of cumin in half (personal preference) and doubled the amount of liquids for marinade. Marinated for about 48 hours which was just right. My husband and I ate them all in two setting so now I am going back to the store for ingredients for our second batch! Thank you.

From: Chef #818111

On Apr 15, 2008

I've made something like this but instead used frozen carrots and large can of slice jalapeno , one onion chopped . but in a bowl let marinated for 24 hrs and serve

From: Bergy

On Jun 6, 2004

This takes me back to Mexico - nearly every rest. has a complimentary bowl of these carrots with your meal - They are "Take your Head Off Hot".This recipe is just right some heat but head stays in tact. Definately marinate them for 24 hours and today 36 hours later they are even better. I like them ice cold. Thanks Miss Annie for a pleasant memory and an excellent recipe

From: JustJanS

On Jun 2, 2002

I cooked and marinated these as the recipe said, then briefly reheated them to serve with a standing rib roast by Bobbiegirl. These had lots of flavour were easy, and I will reserve my final judgement until I serve them cold as suggested! Thanks for another yummy recipe Ann.