[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Mexican Marinated Carrots

I've always wanted a recipe for the marinated carrot chips served at some
Tex-Mex restaurants. This one published in the Houston Chronicle recently
comes darn close (the restaurant version usually seems to have a touch of

Molina's Mexico City Restaurants' Carrot and Onion Relish

2 each: carrots, sliced in rounds, and onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar (45-grain strength)

Place carrots on bottom of saucepan; top with onions, jalapeno, garlic,
salt,  pepper and bay leaf. Add enough vinegar just to cover, bring to a
boil, reduce  heat and simmer over low heat until vegetables are cooked.

Serving ideas: appetizer, mixed with boiled shrimp as an appetizer, and
sandwich relish

Elsa Kapitan-White <kapitan-white@xxxxxxxxxxxxxxxxxxxxxxxxxxx>
Schlumberger Oilfield Marketing Services
225 Schlumberger Drive, Sugar Land, TX 77478
(281)285-7563, fax -8545