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Marinated Jalapenos and Carrots

Marinated Jalapenos and Carrots Many Mexican restaurants serve delectable marinated carrots. They are very low in calories and high in nutrition as well as making a perfect accompaniment for many Mexican and even American meals. My version adds coriander seeds for a nice floral taste.

Makes about 1 quart.


  • 1 pound of carrots, peeled and trimmed
  • water to cover
  • 2 tsp kosher salt, divided use
  • 1 tsp whole coriander seeds (optional)
  • 5-6 sprigs of fresh cilantro
  • 3 bay leaves
  • 1 yellow onion, cut in semi-circles (optional)
  • 2 Tbsp canola oil
  • 1/4 c vinegar
  • 2 Tbsp sugar
  • 1/2 c bottled pickled jalapeños
  • 1/2 c liquid from the jalapeños


  1. Slice carrots on the diagonal in 1/3 inch slices.
  2. Place them in a medium saucepan and cover barely with water.
  3. Add 1 tsp of the salt, coriander seeds, cilantro and bay leaves.
  4. Heat on high to the boiling point, turn to low, cover and simmer 10 minutes, or until barely tender.
  5. Drain the water off, reserving the cooking liquid.
  6. Remove the cilantro sprigs and bay leaves.
  7. Place the drained carrots in a covered dish; add the onions, oil, vinegar, sugar, jalapeños, liquid from the jalapeños, and remaining 1 tsp of salt.
  8. Add enough of the reserved cooking liquid to barely cover the jalapeños and carrots.
  9. Stir and allow to marinate and cool at least one hour. (The longer this dish marinates, the spicier it becomes.)
  10. Drain the marinated vegetables and place back in the covered dish to chill.
  11. Keep refrigerated. Use within one week.

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