Friday, September 13, 2013

Calfiornia Surf Taco: Spicy Pickled Carrots

Spicy Pickled Carrots
I use to go to the taqueria down the street and they had the best spicy carrot and jalapenos in town.   I watched them one day and here is a scaled down version of the process
  • 2 pounds carrots
  • 5 jalapenos
  • 5 cloves of garlic 
  • 7 peppercorns 
  • 1 cup thinly sliced yellow onion
  • 1 Tbs. coarsely chopped fresh oregano
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley
  • 6 bay leaves
  • 1 ½ cups white vinegar
  • 1 ½ cups water 


  • Wash and prepare the veggies
  • Slice and peel carrots into slices
  • Slice you jalapeno into rounds Remember more seed more heat the heat is in the jalapeno seeds.   
  • Peel the garlic cloves
  •  Heat  a small amount of oil in a large saucepan and saute the garlic. Add in carrots and onion then saute for 2-3 minutes. Carefully add in vinegar, peppercorns,  salt, oregano, parsley and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 minutes.
  •  Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Best if allowed to marinate for at least 24 hours. Store the carrots in the liquid and use a slotted spoon to serve them.