Red Hot Carrots
.
Ingredients:
1
lb carrots, sliced into rounds
1
to 2 pickled jalapeno pepper, chopped
3 teaspoons jalapeno pickling liquid
2
teaspoons oil, preferably canola or corn
2
teaspoons minced onions
2
teaspoons cumin seeds, toasted and ground
1
teaspoon white vinegar
1
clove garlic, minced
1
pinch sugar
salt
Instructions:
Blanch
the carrots in a pan of boiling water, drain and rinse in cold water.
Drain
again.
In
a nonreactive bowl, mix the remaining ingredients.
Add the carrots to the marinade and refrigerate, covered, for a least 24
hours.
Before
serving, taste and adjust the seasoning.
They
will keep in refrigerator for several days
Nutrition
Facts:
Amount
Per Serving: Calories 154
Fat
5.5 g, Cholesterol 0 mg,
Sodium
267 mg,
Courtesy
of:
www.recipezaar.com
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