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Julio’S Hot Carrots

Julio's Hot Carrots recipe image
These Hot Carrots are a vibrant, zesty side dish that brings a burst of flavor to any meal. Featuring crisp, diagonally sliced carrots marinated in a tangy mixture of vinegar, vegetable oil, and fresh jalape&# 195;±os, this recipe delivers a perfect balance of heat and acidity. The thin slices of onion add a subtle aromatic bite, while the brine penetrates the vegetables to create a refreshing crunch. Ideal for serving cold at potlucks, family gatherings, or as a palate-cleansing starter, these pickled carrots are simple to prepare using pantry staples. They offer a delightful vegan option that pairs wonderfully with heavier main courses, providing a light yet satisfying contrast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 218.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Hot Carrots are a vibrant, zesty side dish that brings a burst of flavor to any meal. Featuring crisp, diagonally sliced carrots marinated in a tangy mixture of vinegar, vegetable oil, and fresh jalape&# 195;±os, this recipe delivers a perfect balance of heat and acidity. The thin slices of onion add a subtle aromatic bite, while the brine penetrates the vegetables to create a refreshing crunch. Ideal for serving cold at potlucks, family gatherings, or as a palate-cleansing starter, these pickled carrots are simple to prepare using pantry staples. They offer a delightful vegan option that pairs wonderfully with heavier main courses, providing a light yet satisfying contrast.
Ingredients
  • 2 pound Carrots
  • 1 can Jalapenos
  • 2 md Onions
  • 2 tablespoon Vegetable oil
  • 1 cup Vinegar
Directions
  1. 1
    Peel the carrots and cut them into thin slices on the diagonal.
  2. 2
    Slice the onions thinly.
  3. 3
    Bring a large pot of water to a boil and add the carrot slices.
  4. 4
    Boil the carrots until they are tender but still crisp, being careful not to overcook them.
  5. 5
    Drain the carrots thoroughly.
  6. 6
    In a large glass jar or bowl, combine the boiled carrots, sliced onions, jalapeños with their juice, vegetable oil, and vinegar.
  7. 7
    Season the mixture with salt and pepper to taste.
  8. 8
    Cover and refrigerate for at least 3 hours before serving to allow flavors to meld.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 218.2kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 163.4mg7%
Total Carbohydrate 33.6g12%
Dietary Fiber 9.2g37%
Sugars 17.5g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh carrots for the best texture and flavor.

Ensure carrots are not overcooked; they should retain a pleasant crunch.

This recipe yields approximately 1 gallon of hot carrots.

For more heat, include the seeds from the jalapeños or add fresh jalapeño slices.

Store in an airtight container in the refrigerator for up to 1 week.

Keywords: appetizer, carrots, chill, crunchy, dip, jalapeno, mexican, onion, pickled, spicy, vegan, vegetable, vinegar, zesty
Read it online: https://www.chefs-mate.com/recipe/julios-hot-carrots/