As TD will agree, my love for the hot carrot borders on embarrassing. A staple of the Southern California taco stand, I often force him into causing a distraction so that I can heap these spicy little gems directly onto whatever I’ve ordered, completely bi-passing the appropriate little dishes provided. Who am I kidding, whatever I’ve ordered is just a beard to deliver the hot carrots.
Also embarrassing? It’s taken me this long to realize I could make my own at home.
In researching recipes I discovered that what I thought was a requisite member of any good salsa bar may just be regional. Most recipes I found suggest that the hot carrot originated in a Mexican restaurant in San Diego called Julio’s. Julio’s is no longer open and sadly, I don’t remember ever going there while growing up. But, his legacy is strong and far-reaching.
Sadly, not the first Kitchen God photo bomb this blog has seen.
I thought this would be a fun fourth of July recipe because somewhere along the way I found an Alton Brown creation called Firecracker Carrots. Sadly, his recipe uses baby carrots. The blasphemy.
Will I stop raiding the spicy carrot bowl at our local taco shop? Have you met me? But, at least in my house, hot carrots have been elevated from a sometimes food to an all-the-time food.
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Soundtrack
Foster the People…in an attempt to will a new album into existence.
San Diego Style Hot Carrots
source: this recipe is a little like salsa, I mixed and matched ingredient lists until I got a blend I liked
Ingredients
- 2 lbs carrots
- 1 large yellow onion
- 7 ounce can pickled jalapenos (with juice)
- 2 C apple cider vinegar
- 1 TBS oregano
- 1 TBS kosher salt
- 4 bay leaves
- 1 TBS oil (I used olive)
Directions
- Clean and peel carrots. Slice on the diagonal to about 1/2 inch thick.
- Add carrots to a large saucepan and bring to boil in about 24 ounces water. Once water hits a steady boil, set timer for 5 minutes. Promptly drain carrots in a collander.
- While water is heating, thinly slice onion.
- In a large bowl, combined onion, jalapenos and juice, vinegar, spices, bay leaves and oil.
- Add blanched carrots to bowl. Mix until all ingredients are well distributed.
- Cover bowl and let mixture cool for three hours.
- Hot carrots can be stored in an airtight container in the fridge for up to a week. They won’t last that long, I promise.
Yum! I bet these would be good on your crispy black bean tacos…
I knew there was a reason I addore you so! I am always on the hunt for a hot carrot concoction and found one this weekend that added potatoes to the mix. Delicious!
Potatoes and carrots? Do share! Please?1
I had the pleasure of eating at Julio’s restaurant in San Diego in 1979. The food was awsome and the carrots and jalapeños I have never forgotten how good they were.
Terrie-
You are a part of Julio’s history! I can’t believe I grew up in San Diego and never went…and I thought I was a native!
The cook from Julio’s, Mario, opened his own restaurant at 30th and Adams called Casa Adams–& the carrots are fantastic!
Taylor-
Adding Casa Adams to the list for San Diego visits! Thanks for the info.
Thanks for recipe,lost mine in my collection. This was printed in the San Diego union paper years ago. Julius was a great restaurant went the many times.
Use to go to Julio’s every Thursday with my mom after work in the 70’s , she owned a beauty shop right next door. The best Mexican restaurant ever! Loved those hot carrots. I have an old newspaper version of the receipt I clipped out and have held onto for over 30 years. Fantastico! ??
Rhonda-
That’s amazing! You should frame that recipe.
OMG, great memories of Julio’s. Went there often in the 70’s
with my friends. We went there especially for the hot carrots but the food was great as well. Always satisfied our munchies :}
Interesting, in that I both ate at Julios often starting about 40 years ago, and also I once clipped the original recipe printed in the San Diego Union Tribune, and I am certain that it had a few tablespoons of white sugar in it, in addition to more oil. I have not made them in years, but I am going to try and make some soon. I will use THIS recipe as a guideline, but it IS NOT the original! :/
Ok I’m a native of ESD. I went to Hoover High. Julio’s was truly an ESD favorite. So if I’m going to try a recipe it has to be the one from the hood. Thanks
I had my first alone date with my boyfriend at Julios. I dated him a year but was not allowed to be alone on a date until 16. My family ate there often. it was a magically night and I am now 62. Although we did not marry, we are still in touch regularly. I moved from SD to GA and I found this recipe. It made my kids really happy and my Son-in-law loves them.
I have the same newspaper recipe! It calls for a “coffee cup” of vinegar! I think I will frame mine. Great idea.
I’m glad if this thread continues in 2022 so I can also hail and praise Julio’s restaurant! I lived 7 yrs on the 3500 block of 45th St. in East San Diego (’77 to ’84) and regularly went to Julio’s for lunch special combos with friends. We paid $2.95 for 2 items with rice and beans (I loved the cheese enchilada and chili relleno.) Besides the meal, there was always bottomless chips and salsa plus their delicious hot carrots.
When I then moved to Encanto, the Taco Barrel used to sell an ok approximation of hot carrots in baggies. Family from Tucson who visited referred to hot carrots in our town as a “San Diego thing,” esp. when I noticed they were not available in Arizona restaurants.
Anyway, I also later clipped a recipe from some San Diego magazine that printed Julio’s recipe after someone’s written request. If I can find it I will post here someday!
Best mexican food ever. I ate there from opening in the 70s to one week before it closed. One time I ate there 3 times in one day. just couldn’t get enough. Before Julio’s opened he worked at Pat Brillos just down the street until it closed and he opened his own resturant. I have not found mexican food equal to, or even close to Julio’s. Next best carrots to Julio’s can be found at Roberto’s taco shops. Julios salsa was also the best.
Yes my dad Julio and uncle “Joe” made the best hot carrots with jalapeños at Julio’s Mexican Restaurant that stood at 4502 University Ave. fir 35 years until 2006.