Spicy Mexican Carrots

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  • 4 ounce(s) Jalapeños diced in juice
  • 3/4 cup(s) white vinegar
  • 3/4 cup(s) Water
  • 10 Peppercorns
  • 1 pound(s) Carrots Sliced thin
  • 5 Bay leaves
  • 1/2 teaspoon(s) salt
  • 3 teaspoon(s) Minced garlic cloves


  1. Spray a large saucepan with cooking spray and add Garlic. Sauté for 3 minutes. Add carrots and sauté another 3 minutes. Add all other ingredients and bring to boil. Reduce heat and simmer for 20 minutes. Remove to large bowl cover and refrigerate overnight.

  2. 4 servings, 67.9 calories per serving.
May 2013

This recipe is a personal recipe added by MicheleAnne and has not been tested or endorsed by MyRecipes.

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