| 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
A Message from our Provider:
“Jesus: there is no substitute”