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00Ingredients
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3 tablespoons olive oil
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1 small white onion, thinly sliced
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8 to 10 jalapeños, left whole
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4 cloves garlic
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1 medium carrot, peeled and sliced
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1 teaspoon dried thyme
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1 teaspoon dried oregano, Mexican preferred
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2 bay leaves
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Salt
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Freshly ground black pepper
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½ cup cider vinegar
Instructions
Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.
Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.
Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.
| Servings |
| 2 cups |
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This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.
Ingredients
InstructionsHeat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat. Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes. Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.
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