Make Ahead

CarrotsĀ Baja

March  3, 2011
0 Ratings
  • Serves 4
Author Notes

Since moving to Southern California, I have been obsessed over the carrot condiment provided in many taco shops. My friend Mark did some research asked some friends and threw this together. I love the freshness and the delightful marry of flavors. This is certainly a recipe that gets more complex the longer it sits in your fridge. True confession...I love this enough that I eat it as a side and not as a condiment. —dancing kitchen

What You'll Need
  • 2 cups carrots cut on the bias
  • 2 quarts water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons white vinegar
  • 1/2 white onion sliced thin (shoe string)
  • 2 jalapeno peppers seeded and sliced
  • 3 tablespoons chopped cilantro leaves
  1. Place water and salt in a heavy bottom sauce pan and bring to a boil.
  2. Add carrots to the rolling boil and cook for 10 minutes.
  3. Turn off the heat. Add vinegar, onion, and peppers.
  4. Cover and let sit for 20 minutes. Drain.
  5. Add chopped cilantro and refrigerate for at least 8 hours.
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