Sunday, March 31, 2013
Hot Carrot / Onion / Jalapeno Appetizer
1 jar of jalapenos with juice
1 1/2 teaspoons salt
3 tablespoons white vinegar
1 bag frozen wavy sliced carrots - or slice fresh ones, about the size in the photo.
1 small onion chopped in large pieces
Combine all the ingredients and store in the refrigerator for at least 24 hours before using.
Adjust the heat by the number of jalapeno peppers left in the liquid - more = hotter; less = milder.
I like it best with fewer jalapenos, mostly carrots, placed in a warm flour tortilla smeared with a small pat of butter. The butter helps cut the heat, too, and the flavor prepares us for the next dish!