Molina’s Mexico City Restaurants’ Carrot And Onion Relish

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Condiments, Mexican/tex	1	Servings

INGREDIENTS

2		Carrots, sliced in rounds
2		Onions, sliced in rounds
1		Jalape=F1o pepper, sliced in
		rounds
2		Garlic cloves, sliced
		Salt, ground black pepper
		and bay leaf
		White vinegar, 45-grain
		strength

INSTRUCTIONS

Place carrots on bottom of saucepan; top with onions, jalape=F1o,
garlic, salt, pepper and bay leaf. Add enough vinegar just to cover,
bring to a boil, reduce heat and simmer over low heat until  vegetables
are cooked.  "Rose Mary Molina provided the recipe for this popular
carrot and  onion relish from Molina's restaurants. It can be served as
an  appetizer, mixed with boiled shrimp as an appetizer or used as a
sandwich relish, she said."  By Lou Parris <lbparris@earthlink.net> on
May 13, 1997  Recipe by: Houston Chronicle, May, 1997  (Rose Mary
Molina)=20 Posted  to MC-Recipe Digest V1 #620 by Lou Parris
<lbparris@earthlink.net> on  May 26, 1997

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