Tag: hot carrots

Julio’s Hot Carrots

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

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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.