Mexican Hot Carrots Recipe

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Mexican Hot Carrots
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Ingredients:

Directions:

  1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
  2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  3. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 36.14 Kcal (151 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 33.37mg 1%
Potassium 195.93mg 4%
Total Carbs 7.3g 2%
Sugars 3.53g 14%
Dietary Fiber 2.03g 8%
Protein 0.77g 2%
Vitamin C 8.9mg 15%
Vitamin A 0.5mg 15%
Calcium 23.6mg 2%
Amount Per 100 g
Calories 33.92 Kcal (142 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 31.32mg 1%
Potassium 183.9mg 4%
Total Carbs 6.85g 2%
Sugars 3.31g 14%
Dietary Fiber 1.9g 8%
Protein 0.72g 2%
Vitamin C 8.3mg 15%
Vitamin A 0.4mg 15%
Calcium 22.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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