Spicy Carrots, Onions and Jalapenos (Mexican style).
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy carrots, onions and jalapenos (mexican style). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Spicy Carrots, Onions and Jalapenos (Mexican style) is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Spicy Carrots, Onions and Jalapenos (Mexican style) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have spicy carrots, onions and jalapenos (mexican style) using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Carrots, Onions and Jalapenos (Mexican style):
- {Make ready 1 (32 ounce) of (4 cup) jar with lid.
- {Take 3 of medium carrots, peeled if you desire.
- {Prepare 3/4 of medium white onion.
- {Make ready 3 of large jalapenos (adjust to your taste).
- {Get of pickling juice.
- {Prepare 1 1/2 cups of white vinegar.
- {Take 3/4 cup of water.
- {Take 1/4 cup of sugar.
- {Make ready 2-4 cloves of garlic.
- {Prepare 1/2 tablespoon of dried oregano.
- {Prepare 1 to taste of crushed red pepper (optional, for extra spicy).
Instructions to make Spicy Carrots, Onions and Jalapenos (Mexican style):
- I try to cut the carrots about 1/8 inch thick, on a bias. The onions I cut in larger chunks, and jalapenos I just slice..
- I like to cut up the veggies and see what fits in the jar before hand so I know I have enough, but not too much. This is based off that, and the jar I am using. Here is where I started..
- Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat..
- Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about..
- Add the sugar (I'm using raw sugar, but that is just me)..
- Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes..
- Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles..
- Turn off the heat. Cover the pan, let it sit for 1 hour..
- 1 hour later, this is what it looks like..
- I use a slotted soon to fill the jar, and then pour the pickling juice in when the veggies are all in. Shake the jar about 1/4, 1/2 and 3/4 full to settled the veggies to make sure the space is used..
- Cover and put in the refrigerator. I like to let it sit for a week before enjoying. Although you can eat it right off, the flavors blend better after awhile..
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