Spicy Mexican carrots

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  • 4 ounce(s) Diced jalapeño In juice
  • 3/4 cup(s) white vinegar
  • 3/4 cup(s) Water
  • 10 Peppercorns
  • 1 pound(s) Carrots Cut thin on diagonal
  • 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. Saute' for 3 minutes. Add carrots and saute' another 3 minutes. Add all other ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes. move to large glass bowl, cover, and refrigerate overnight.
May 2013

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

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