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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side. | 2. Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid. | 3. Sprinkle oregano over carrots. Pour jalapeño peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper. | 4. Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor. | 5. Stir and use both carrots and pepper slices as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper juice	2	cups	canned sliced	-	-	-	-
carrot	2 -3		peeled sliced	0.0	0.0	0.0	0.0
oregano	1/2	tablespoon	dried	3.975	1.0338	0.135	0.0642

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.