Mexican Hot Carrots


I'm from Southern California. You can not find a restaurant that does not have these hot Mexican carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins


  • 6 carrots, peeled and sliced

  • 1 (16 ounce) jar sliced jalapeno peppers, with liquid

  • 2 onions, thinly sliced

  • 1 cup vinegar


  1. Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.

  2. Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.

  3. Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Nutrition Facts (per serving)

45 Calories
0g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 45
% Daily Value *
Total Fat 0g 0%
Sodium 40mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 1g
Vitamin C 7mg 37%
Calcium 31mg 2%
Iron 0mg 2%
Potassium 256mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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