Hot Carrots

There's about a million mexican cookbooks on the market — lots of pretty pictures — exotic ingredients that you order by computer from some email Yuppie Food Nazi in a small village outside of Santa Fe, with a kitchen that would put Betty Crocker to shame — Convection ovens , microwaves, ricers, dicers, slicers, presses, smokers, processors, food mills, rotisseries, corers, parers, seeders, pressure cookers, poachers, broilers, boilers and steamers --- hell, if you have all that stuff and know how to use it, you probably don't need to read this recipe.

But if you just want to learn how to make some Hot Carrots , you know like you see on the table in almost every single Mexican restaurant, read on...

PARTS LIST

A dozen or so carrots

cleaned and sliced into 1/4 inch strips —I think they look prettier cut on the diagonal.

6 or so Jalapeño Chiles

cleaned and sliced into strips the long way — I leave the stems on — makes it look authentic.

Two Medium Onions

peeled, cut in half and sliced the same thickness as the carrots

3 or 4 Bay Leaves

Dried Oregano

1 teaspoon (whole not ground)

White Vinegar

1 cup (go ahead use the cheapest stuff you can find)

Water

2 cups

LET'S DO IT!!!

Put everything except the Oregano into a pot ( It's best to use a stainless, cast or coated pan because the vinegar may discolor some cookwear).

If there is not enough liquid to cover, add more-----1 part vinegar to 2 parts water---bring to a boil and simmer for a few minutes.

Turn off the stove, add the oregano, put a lid on it and let it cool.

Bingo, Hot Carrots!

If the Carrots are too crunchy for your taste you can bring them back to a boil. If they are too mushy --- hey, next time don't simmer them so damn long.

These Carrots last about forever in the fridge, and the longer they sit, the hotter they get.

1. Leave out the Carrots and just try it with a half dozen sliced Onions — but add a slice or two or three of beet and a couple of tablespoons of sugar — when it's cooled take out the beets and you have some very pretty spicy pickled Onions. Great on Tacos, Tostadas,Burgers and Grilled Chicken Sandwiches.

2. When I make the Carrots at home, after they cool I add some peeled Hard Boiled Eggs. In a week or so I have some Hot Pickled Eggs.

3. Put a whole bunch of peeled Garlic Cloves or unpeeled for that matter in with the Carrots.

4. It works with Carrots — it also works with Cauliflower, Green Beans, Zucchini, Red and Green Peppers and probably a lot of other stuff I haven't thought of.