Date: Fri, 30 May 1997 17:53:04 -0500
From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White)
I've always wanted a recipe for the marinated carrot chips served at some
Tex-Mex restaurants. This one published in the Houston Chronicle recently
comes darn close (the restaurant version usually seems to have a touch of
oil).
Molina's Mexico City Restaurants' Carrot and Onion Relish
2 each: carrots, sliced in rounds, and onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar (45-grain strength)
Place carrots on bottom of saucepan; top with onions, jalapeno, 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.
Serving ideas: appetizer, mixed with boiled shrimp as an appetizer, and
sandwich relish
kwvegan vegan