These eggs are the fluffiest scrambled eggs ever.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 6 carrots, peeled and sliced
- 1 (16 ounce) jar sliced jalapeno peppers, with liquid
- 2 onions, thinly sliced
- 1 cup vinegar
Instructions
- Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
- Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
- Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Reviews
Good, simple method. Thanks.
Made in pints. Added a clove of Garlic and some Oregano.
Did a review and it showed 3 stars instead of 2. These are only flavored by onion, and vinegar unlike the real hot carrots in CA that have bay leaf and Mexican oregano.
Good if you like your carrots with a softer texture. I prefer them crunchy. Use the liquid from a jar of jalapeños and add a little oregano and garlic. Marinate overnight.
I have made these a couple of times and they are really tasty. I find that subbing the juice of mild peppers with some of the hot pepper juices makes a good blend for us. I add oregano and fresh garlic cloves to the jars per reviews. Thank you!
Tasty recipe. The heat from the peppers was perfect for us. I will be making these over and over again. I did make slight changes. I sliced the carrots and put them in a bowl with boiling water. I left them in the water for only about 3 minutes because I didn’t want them to get soft. I also added some oregano to the liquid that goes in the jars. I didn’t have enough fluid to cover the contents in the last jar I made so I added more vinegar and they came out delish.
When you purchase jarred chili peppers, jalapeno or yellow chilies, don’t toss out the liquid. Julienne your carrots, and place them in the jar and brine them for a couple of days in the refrigerator. I found these at a hamburger place, and asked how they got the carrots spicy and delish. Easy fix, no cooking required. Enjoy…
The recipe was relatively easy to follow. I had everything prepped but realized I didn’t have white vinegar. Ugh Balsamic, red wine, rice vinegar, and apple cider. I went for it Anyway hoping the jar of pickled jalapeños was enough to cover but it wasn’t. I added a mixture of the vinegars and added oregano and garlic. It came out – OK but I blame myself I will make it again but ONLY using the white vinegar and the jalapeño juice.
I added some fresh garlic to this recipe. My family loves these carrots.
These turned out great. Easy recipe to do. I added chopped, fresh cilantro to mine. I also cut my carrots into sticks versus the discs. Either way, these will float your boat! Tasty, healthy snack.
This is the real deal. If you have ever had these hot carrots in a restaurant in So Cal, Mexican food is not the same without them. I sell nachos and quesadilla monthly for a community event and people LOVE these, even when they are not familiar with them. Super easy too. The only difference in my version is that I don’t peel the carrots as it seems to not really be necessary – and I am also lazy 🙂
I think you should try using fresh jalapenos instead of pickled ones. Boil carrots in about a cup and a half in water until the softness of your desire. Remove heat and add in vinegar, spices, and onions to warm water. Once cooled, jar and place in fridge over night! Hope that helps from the west coast! 🙂
love the taste. Im always making them for family, Quick and easy.
Added a couple garlic cloves to each jar, as well as a few dashes of oregano and red pepper flakes–delicious! The carrots were still very crunchy– may need to cook longer than 10 mins.
This is a great recipe! It’s super simple and delicious. I’ve made it several times and haven’t changed a thing. Hubby is from San Diego and loves his authentic Mexican food. He says this is a close as it gets to what he grew up eating.
I was at a restaurant a couple of weeks ago and had something very similar. This recipe is better than what I had at the restaraunt!!! The only change was I added califlower.
Wasn’t impressed. Very vinegar tasting. Not what I expected.
Awesome, awesome, awesome!!!!!! I am from Oklahoma but now live in Colorado and they don’t serve these here like they do in OK. I am so happy, I have made this 2 times now and I have eaten 3 jars, one I gave away. The carrots turn out perfect.
Not as spicy as I hoped for but that is just a matter of personal taste.
Needed a little sweetness and water. Plus in mexico they add salt and white pepper if they have it available
LOVE it!! I like to eat them on taco’s, and tortilla chips with salsa. These are just like my favorite Mexican restaurant serves with their chips and salsa. The onions need to be sliced very thin. You do have to be VERY careful to not over cook the carrots. I try to cut the carrots at about 1/8th inch to 1/4 ” thick and check them after 3 min, and if their not quite right, at 5 min. They really need to be tender crisp.