You know those pickled carrots and jalapenos that they always have at taquerias, at the salsa bar? I love them, but I had never thought of making my own until we went our friends Matt’s and Cari’s house for a barbeque. So delicious! Now we make them on a regular basis.
I use this simple recipe from About.com.
I like to use the jumbo carrots to make this, so that I don’t have to peel a ton of smaller carrots.
Slice them on the diagonal.
Let them simmer with the vinegar, jalapenos, bay leaves, salt, and peppercorns.
And that’s it!