PALEO SPICY MARINATED CARROTS
You know those delicious, spicy pickled carrots that they serve to you at Mexican restaurants? The kind that you can't stop eating? That's what these are. These are very popular in Southern California, but I prefer to make my own at home. I like to keep these in the fridge to snack on when I want something spicy with a bit of crunch. If you like yours really spicy you can slice the jalapenos prior to boiling.
These carrots will last for about 1-2 weeks in the fridge if stored in a covered container. This recipe is enough to make about 6 cups of spicy goodness...which will serve a few people. Or one hungry husband that sneaks down and eats your entire most recent batch in one night and doesn't leave you a single carrot.
Not even one.
These carrots will last for about 1-2 weeks in the fridge if stored in a covered container. This recipe is enough to make about 6 cups of spicy goodness...which will serve a few people. Or one hungry husband that sneaks down and eats your entire most recent batch in one night and doesn't leave you a single carrot.
Not even one.
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Paleo Spicy Marinated CarrotsPrep time: 10 mins Cook time: 15 mins Inactive: 8 hours Servings: 6
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Ingredients:
- 1 Tbsp. coconut oil
- 1 medium onion, thinly sliced
- 5 cloves garlic, crushed
- 6 small jalapenos, whole
- 2 lbs large carrots, peeled and chopped into 1/4" thick pieces
- 1 1/2 cups apple cider vinegar
- 3 cups water
- 2 tsp. sea salt
- 1 Tbsp. dried oregano
- 10 bay leaves
- 10 peppercorns
Equipment:
- Cutting board
- Kitchen knife
- Large saucepan
- Garlic press
- Large Covered container
Directions:
1. Prepare vegetables.Heat coconut oil in a large saucepan and saute the garlic and onion slices.
2. Add in carrots and saute for about 3 minutes. Add the vinegar, water, salt, oregano, peppercorns and bay leaves. Bring to a simmer for 5 minutes .
3. Add jalapenos and continue to simmer for about 5-10 minutes. You don't want your carrots to get too soggy
4. Remove from heat and let cool completely. Place in a covered container and allow to marinate in the refrigerator for at least 8 hours.
5. Remove bay leaves and serve using a slotted spoon to remove excess marinade.
- 1 Tbsp. coconut oil
- 1 medium onion, thinly sliced
- 5 cloves garlic, crushed
- 6 small jalapenos, whole
- 2 lbs large carrots, peeled and chopped into 1/4" thick pieces
- 1 1/2 cups apple cider vinegar
- 3 cups water
- 2 tsp. sea salt
- 1 Tbsp. dried oregano
- 10 bay leaves
- 10 peppercorns
Equipment:
- Cutting board
- Kitchen knife
- Large saucepan
- Garlic press
- Large Covered container
Directions:
1. Prepare vegetables.Heat coconut oil in a large saucepan and saute the garlic and onion slices.
2. Add in carrots and saute for about 3 minutes. Add the vinegar, water, salt, oregano, peppercorns and bay leaves. Bring to a simmer for 5 minutes .
3. Add jalapenos and continue to simmer for about 5-10 minutes. You don't want your carrots to get too soggy
4. Remove from heat and let cool completely. Place in a covered container and allow to marinate in the refrigerator for at least 8 hours.
5. Remove bay leaves and serve using a slotted spoon to remove excess marinade.
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