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
oil).
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
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