The first time Vince and I went to the new little Mexican restaurant in town, they had some kind of pickled carrots on their salsa bar. Vince loved them but they were way too spicy for me. He came home and started searching for a recipe and found this one for Authentic Mexican Pickled Carrots.
The ones in the restaurant had a lot of habanero peppers in them and it was hard to see the peppers mixed in with the carrots and my first bite, I had a pepper instead of a carrot and it was painful!
I don’t think the recipe called for habanero peppers but Vince added two and cut them in half so they’d be easy to see and not accidentally get eaten.
There’s a good bit of Mexican oregano in this concoction and I am not an oregano fan but Vince loves them. He said they taste better than the ones in the restaurant. I’m going to let him have them all but if this is something you like, he said it’s a good recipe.
Nelle Coursey says
I like the pickled okra at Underwoods. I know you can buy it at the grocery stores, but I only eat it when I eat there!
dezertsuz says
I will stick with pickled cucumbers of various kinds. =) Without any peppers at all.
Rebecca in SoCal says
I used to go to quilt guild board meetings at a Mexican restaurant where I really liked the carrots! One other person did, too, and we always made sure we each had a bowl in front of us. I oughta check in with her!