Source: University of San Diego (San Diego)
These spiced carrots take a seemingly ordinary side dish to the next level.
Carrots, peeled and sliced on the diagonal (1/4 in. thick)
2 yellow onions, peeled and sliced
1 1/2 qt. warm water
7 oz. whole canned jalapeno peppers, with liquid
1 tbsp. fresh oregano
6 whole garlic cloves
1 tbsp. fresh coriander seeds
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tsp. fresh cracked black pepper
1 tbsp. salt
- Put carrots in large 3 or 4-quart pot. Add warm water and bring to simmer over high heat.
- Simmer 5 minutes then remove from heat.
- To pot, add peppers, onions, oregano, coriander seeds, garlic, vinegar, bay leaves and salt.
- When carrots are just tender, strain out cooking liquid.