onmyplate | December 28th, 2008

On My Plate: 28 December 2008



Spicy Mexican Pickles from Molina’s (Mexico City)

Ingredients:

    3 carrots, sliced in rounds
    1 onion, sliced thinly
    1 jalapeño pepper, seeded and sliced in rounds
    2 garlic cloves, sliced
    2 bay leaves
    Salt, ground black pepper
    White vinegar (45-grain strength)
    Water

Directions:

  • Place carrots on bottom of saucepan with onions, jalapeno, and garlic. Sauté in a little oil to bring out their flavours, about 2 minutes.
  • Season with salt, pepper and bay leaf. Add enough vinegar just to cover 3/4, cover the last bit with water. Bring to a boil, reduce heat and simmer over low heat until vegetables are cooked, about 7 minutes.
  • Turn off heat, drain, and cool. Best served chilled.

    • Notes:
    For a hotter relish, keep the jalepeño seeds in, for a cooler relish, add only half the pepper. If your vinegar is stronger than 45-grain strength (4.5%), cover mixture with 1/2 vinegar, 1/2 water to dilute

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