Condiments
Mexican Carrot Onion Relish
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A delicious Condiments recipe from the FatFree archive.
Ingredients
I've always wanted a recipe for the marinated carrot chips served at some
Tex-Mex restaurants. This one published in the Houston Chronicle recently
comes darn close (the restaurant version usually seems to have a touch of
oil).
Molina's Mexico City Restaurants' Carrot and Onion Relish
2 each: carrots, sliced in rounds, and onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar (45-grain strength)
Tex-Mex restaurants. This one published in the Houston Chronicle recently
comes darn close (the restaurant version usually seems to have a touch of
oil).
Molina's Mexico City Restaurants' Carrot and Onion Relish
2 each: carrots, sliced in rounds, and onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar (45-grain strength)
Instructions
Place carrots on bottom of saucepan; top with onions, jalapeno, garlic,
salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a
boil, reduce heat and simmer over low heat until vegetables are cooked.
Serving ideas: appetizer, mixed with boiled shrimp as an appetizer, and
sandwich relish
salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a
boil, reduce heat and simmer over low heat until vegetables are cooked.
Serving ideas: appetizer, mixed with boiled shrimp as an appetizer, and
sandwich relish
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
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