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mexican-carrot-onion-relish recipe

Date: Fri, 30 May 1997 17:53:04 -0500
From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White)

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

kwvegan vegan