Ingredients for Red Hot Carrots
- Carrot
- Pickled Jalapeno Pepper
- Jalapeno Pickling Liquid
- Oil
- Onions
- Cumin Seeds
- White Vinegar
- Garlic
- Sugar
- 1/2 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Red Hot Carrots? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Red Hot Carrots
- Blanch 1 pound of carrots, peeled and sliced into 1/2-inch thick rounds, in a pot of boiling water for 3-4 minutes. Drain immediately and rinse under cold water to stop the cooking process.
- Drain the carrots thoroughly.
- In a large, non-reactive bowl, whisk together the following marinade ingredients: 1/2 cup red wine vinegar, 1/4 cup olive oil, 2 tablespoons honey, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (or more, to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the blanched carrots to the marinade, ensuring they are fully coated. Cover the bowl tightly and refrigerate for at least 24 hours (or up to 3 days for deeper flavor).
- Before serving, taste the carrots and adjust the seasoning as needed. Add more honey for sweetness, chili powder for heat, or vinegar for tanginess.
- Serve chilled as a vibrant side dish or condiment with your favorite Mexican-inspired dishes.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
44g
Fat
3g
Carbs
8g
