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Nutrition Facts
Serving Size 1 cups 252g Recipe makes 2 cups) The following items or measurements are not included below: jalapeno pickling liquid
Calories 148
Calories from Fat 50		(34%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 344mg		14%
Potassium 799mg		22%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 7.0g	27%
	Sugars 10.8g
Protein 2.7g		5%
how is this calculated?

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Red Hot Carrots

Recipe #17797 | 1 day | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Miss Annie
Jan 22, 2002

El Chico use to serve a dish similar to this. Serve it as a side dish or as a condiment with your enchiladas, chile, or beans.

2 cups (change servings and units)

Ingredients

1 lb carrot, sliced into rounds
1-2 pickled jalapeno pepper, chopped
3 teaspoons jalapeno pickling liquid
2 teaspoons oil, preferably canola or corn
2 teaspoons minced onions
2 teaspoons cumin seeds, toasted and ground
1 teaspoon white vinegar
1 clove garlic, minced
1 pinch sugar
salt

Directions

1
Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
2
Drain again.
3
In a nonreactive bowl, mix the remaining ingredients.
4
Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
5
Before serving, taste and adjust the seasoning.
6
if needed.
7
They will keep in refrigerator for several days.

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Featured Reviews for This Recipe

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.

1 person found this review helpful

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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

1 person found this review helpful

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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

4 people found this review helpful

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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.

4 people found this review helpful

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