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Hot San Diego Carrots

Menu PartSide Dish
Cuisine TypeMediterranean

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


  1. Put carrots in large 3 or 4-quart pot. Add warm water and bring to simmer over high heat.
  2. Simmer 5 minutes then remove from heat.
  3. To pot, add peppers, onions, oregano, coriander seeds, garlic, vinegar, bay leaves and salt.
  4. When carrots are just tender, strain out cooking liquid.

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