Spicy Pickled Carrots | with La Morena

Spicy Pickled Carrots

Whenever we’re in the mood for morning tacos, like the famous “Cachetadas”, I have to make sure we have some spicy pickled carrots to go along with them, because tacos without pickled carrots and jalapeños are like fries without ketchup, and nobody wants that kind of drama.

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Thankfully, these carrots are really quick and easy to make, all thanks to “La Morena” and one of my sisters who taught me this recipe when I was visiting my mother once. We add these pickled carrots to chicken and tuna salads, tortas, sandwiches, tostadas, sopes, and tacos, but you can add them to virtually any type of Latin Food.
La Morena’s pickled jalapeño peppers are a common sight on our dining table and an essential part of our cuisine. I am delighted to have been selected as an Ambassador for this distinguished Mexican brand and company.

To prepare this recipe, you need to use good quality canned peppers. I know you can use any brand of canned peppers, but these are my favorite. They have no preservatives and the best part is when you open a fresh can and the aroma comes bursting out, it’s really extraordinary. That same effect also happens with La Morena’s canned serranos and Chipotle Peppers in adobo sauce.
Check out your local Wal-Mart’s Latin Food section or visit a Latin Store in your hometown. I’ve even found them sold at World Market and other gourmet stores. If you don’t want to get out of the house to look for them, just check online, even Amazon sells them. Lucky for me, my local Latin Store has a great stock of them.

How to make Spicy Pickled Carrots

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

• Peel and slice the carrots, making sure the slices are the same thickness to cook evenly. (Please check the ingredients list below)
• Place the sliced carrots in a large pot and cover with water. Turn the heat to medium-high, and just when they start boiling, set your timer for 4 minutes. After 4 minutes, remove from heat and drain using a colander. Do not let them sit longer in the hot water, as the carrots have to be cooked but still crisp. Place the drained carrots back in the pot.

• Open your cans of pickled jalapeños and pour over the already cooked carrots. Stir well, mixing all the ingredients; season with salt, and… voila! You are done, quick and easy!

• Store and refrigerate the carrots and peppers in glass jars, or like I do, in these plastic quart-sized containers.
  Enjoy.

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Spicy Pickled Carrots

Cuisine: Mexican

Servings: 2 1/2 Quarts

Author: Mely Martinez - México in my kitchen

Ingredients

• 2 lbs of carrots
• 1 can of La Morena jalapeño peppers whole or sliced (28oz)
• 1 can of La Morena jalapeño peppers whole or sliced (13oz)*
• Salt to taste

Instructions

1. Peel and slice the carrots, making sure the slices are the same thickness to cook evenly.
2. Place the sliced carrots in a large pot and cover with water. Turn the heat to medium-high, and just when they start boiling, set your timer for 4 minutes. After 4 minutes, remove from heat and drain using a colander. Do not let them sit longer in the hot water, as the carrots have to be cooked but still crisp. Place the drained carrots back in the pot.
3. Open your cans of pickled jalapeños and pour over the already cooked carrots. Stir well, mixing all the ingredients; season with salt, and… voila! You are done, quick and easy!
4. Store and refrigerate the carrots and peppers in glass jars, or like I do, in these plastic quart-sized containers.

Recipe Notes

• You will need 2 cans, the 28oz and 13oz.
• You can also use this same recipe to make other pickled vegetables, like: cauliflower, zucchini, potatoes, pearl onions, etc. You can make several vegetables and serve them as an appetizer at your next party, and it’s still as easy as opening a can. The pickled jalapenos already have the vinegar, herbs, and spices, you don’t need to add anything else.
• They keep well for weeks in the refrigerator.

¡buen provecho!
Mely,

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