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Spicy Carrots, Onions and Jalapenos (Mexican style)
Spicy Carrots, Onions and Jalapenos (Mexican style)

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When you go to the grocery store, be smart about it. If you make smart choices when you are purchasing your groceries, you will be eating better meals by default. Think for a minute: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and use what you have on hand. Fill your cupboards with wholesome foods. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to spicy carrots, onions and jalapenos (mexican style) recipe. To cook spicy carrots, onions and jalapenos (mexican style) you need 11 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Spicy Carrots, Onions and Jalapenos (Mexican style):
  1. Prepare 1 (32 ounce) (4 cup) jar with lid
  2. Get 3 medium carrots, peeled if you desire
  3. Get 3/4 medium white onion
  4. Provide 3 large jalapenos (adjust to your taste)
  5. Take pickling juice
  6. Prepare 1 1/2 cups white vinegar
  7. You need 3/4 cup water
  8. You need 1/4 cup sugar
  9. Use 2-4 cloves garlic
  10. Provide 1/2 tablespoon dried oregano
  11. Provide 1 to taste crushed red pepper (optional, for extra spicy)
Steps to make Spicy Carrots, Onions and Jalapenos (Mexican style):
  1. 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.
  2. 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.
  3. Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat.
  4. Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about.
  5. Add the sugar (I'm using raw sugar, but that is just me).
  6. Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes.
  7. Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles.
  8. Turn off the heat. Cover the pan, let it sit for 1 hour.
  9. 1 hour later, this is what it looks like.
  10. 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.
  11. 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.

Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Vind stockafbeeldingen in HD voor Mexican Chiles Spicy Food Carrots Mexico en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Learn how to make spicy quick-pickled vegetables (jalapeños en escabeche)!

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