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
Serves: 4
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
- Place water and salt in a heavy bottom sauce pan and bring to a boil.
- Add carrots to the rolling boil and cook for 10 minutes.
- Turn off the heat. Add vinegar, onion, and peppers.
- Cover and let sit for 20 minutes. Drain.
- Add chopped cilantro and refrigerate for at least 8 hours.