Spicy Carrots

Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Earlier this year I went to San Diego and tried hot carrots for the first time at Ranchos Cocina. Holy moly. My taste buds are forever changed. If you have not yet experienced this spicy favorite, there's no time like the present. My version is no where near as spicy as the original so if you like super spicy carrots, add a second jalapeño and be sure to keep all the seeds in.


(Note: this is my first of three recipes featuring produce from Oxbow farm.  If you didn't catch my CSA post, be sure to check it out.)

Spicy Carrots
Adapted from About.com
Serves 4 - 6

1 tablespoon olive oil
1 bunch carrots, diagonally sliced (about 3 cups)
2 garlic cloves, chopped
1/3 cup vinegar
2 bay leaves
5 whole peppercorns
1 jalapeño, sliced (seeds removed if less heat desired)
1/2 cup water
Sea salt to taste


Add olive oil to a pan over medium heat.  Saute the carrots and garlic for 2-3 minutes, until garlic is fragrant. Add the vinegar, bay leaves, peppercorns, and jalapeño and simmer for 5 minutes.  Add the water and continue to simmer for an additional 10 minutes.

Remove from heat and remove the bayleaves.  Carrots can be served warm or transferred to a container and stored overnight in the fridge with any leftover liquid.