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Mexican Hot Carrots

My Marinated Jalapenos and Carrots recipe has become a staple in our house. It calls for a jar of pickled jalapeno peppers. This new recipe uses fresh jalapenos and more tradition Mexican spices. Mexican Hot Carrots

Makes 1 quart.


  • 1 pound carrots, peeled
  • 2 c water
  • 1/2 c distilled white vinegar
  • 2 jalapeno peppers
  • 1 small onion
  • 4 cloves garlic, thinly sliced
  • 2-3 bay leaves
  • 1 Tbsp honey
  • 1 tsp vegetable oil
  • 1/2 tsp dry oregano
  • 1/2 tsp dry cilantro
  • 1/4 tsp sea salt (or to taste)


  1. Prepare vegetables: Cut carrots on the diagonal into 1/3 inch slices. Cut onion in half and then slice. Leaving seeds in, slice the jalapenos 1/3 inch thick.
  2. Place carrots and water in a 2 quart saucepan and bring to boiling over medium heat. Reduce heat to low and simmer 2 minutes.
  3. Reserving cooking liquid, remove carrots with slotted spoon and place them in a heat-proof 6-cup covered dish.
  4. Add all remaining ingredients to the saucepan with the carrot cooking liquid. Bring to boiling over medium heat, reduce heat, and simmer 15 minutes.
  5. Pour hot mixture over the carrots, stir, and allow to cool in the dish. Cover tightly and refrigerate 8 hours before serving.

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