Authentic Spicy Mexican Carrots ∙ Recipe

Hello, hello!

It's Jenna! I'm SO excited to be sharing this recipe because its something I've wanted to try out for yearrrrrrrssssssssss!

Seriously. Years.

So here it is - my Authentic Spicy Mexican Carrots recipe!

If you've been to a legit Mexican food spot before, you'll know exactly what these bad boys are! If you haven't had them, you must give this recipe a whirl because you will absolutely shock yourself. They're not what you might think! 

If you're not into spicy things, just leave out the jalapeño or use a bit less than the recipe calls for.

As always, just about everything we keep in the house comes from Milk & Eggs, our grocery delivery service. Canning or pickling produce is best done when you're using the freshest ingredients which is why I've got Organic rainbow carrots on deck from M&E. Since this recipe calls for some authentic Mexican ingredients, we did have to pop in to the local grocery to find a couple of the items listen below. For this recipe, you'll need...


wash and peel the carrots.


remove stems and slice carrots at a diagonal angle. chop the onion into 3 inch sections. (see photo below for size.)


remove stems from jalapeños and chop them in the same size and manner as the carrots.


In a large stock pot, combine the garlic, vinegar, water, bay leaves, peppercorns, oregano and salt. 


Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.


set aside to cool completely. when entirely cooled, move all of the contents and liquid into a glass canning jar.


Let set in the fridge for 3-48 hours and DEVOURRRRRR!


Let me know if you give this recipe a whirl! Do you want to see more recipes like this one? Tell me in the comments below!


As always, but sure to use our discount code TWOSMALLFRIES at checkout to save $$$ when shopping with Milk & Eggs!