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