Ninfa’s Spicy Carrots & Jalapenos

Snacky Stuff, Tex-MexSeptember 25, 2012Comments Off on Ninfa’s Spicy Carrots & Jalapenos
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Ninfa’s Carrots & Jalapenos

Several Mexican restaurants in Houston serve these pickled carrots (sometimes called Curtido)  but I’m not sure any of them are as good as Ninfa’s.  Their pickled carrots are SO good that they don’t bring them out withe chips, you have to ask for them at the restaurant.  They are a great accompaniment to balance any Mexican dish that’s creamy and cheesy because the carrots, jalapenos and onions are tangy with a little kick of heat.  When I’m at Berryhill’s, I chop their carrots and put them in my queso….and the Berryhill’s chile con queso is nothing short of amazing.

Ninfa’s carrots are simple to make and keep well in the fridge, but if you bring them out for your friends and serve with tortilla chips , don’t count on many leftovers because you really can’t eat just one…you know what I mean?  They can be habit forming.  Good thing they also make great Christmas gifts.

Ninfa’s Spicy Carrots & Jalapenos

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2 pints
  • Difficulty: easy

Ingredients:

  • 1 cup water
  • 1/4 cup oil
  • 2 cups white vinegar
  • 2-3 chile de arbol (small dry red chile)
  • 1 lb carrots, sliced diagonally
  • 1 small onion, sliced
  • 3-4 garlic cloves, crushed
  • 1-3 jalapenos, sliced
  • 4 bay leaves
  • 1 tsp whole peppercorns
  • 1 Tbs brown sugar
  • Adapted from the Houston Chronicle

Directions:

  1. Add water, oil vinegar and chiles to pan and boil on low 5 minutes.

  2. Meanwhile, slice the carrots on the diagonal (I like larger semi-thin pieces of carrot) slice onions and jalapenos, and then peel garlic and smash.

  4. Add spices and all ingredients.  Bring to boil, turn to low and simmer until desired tenderness of carrots. I don’t like them too crunchy, I like them to be a bit tender, not mushy.

  5.  

  7. Let cool and place in cute little container.  These mellow nicely and are much better the next day or two. The liquid seems to be hotter than the actual veggies, so don’t let that scare you.

  8. Serve with chips.

  9. Also, I changed this dish up a bit by adding the sugar and bay leaves that was used in other pickled recipes.  And I added more chiles and peppers to make it hotter.

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