Title: Julio's Hot Carrots (Appetizers)
Categories: Appetizer
Yield: 1 Servings

2	lb	Carrots; * see note
1	cn	Jalapenos; ** see note
2	md	Onions; sliced thin
2	tb	Vegetable oil
1	c	Vinegar
		Salt and pepper

This recipe makes about 1 gallon of hot carrots. *Use fresh carrots which have been peeled and cut into slices on the diagonal. **one 12 ounce jar of whole jalapenos with juice. In boiling water, cook carrots to desired tenderness. Do not overcook, they should still be crisp. Drain. In a large glass jar or glass bowl, combine carrots, jalapenos and juice, onions, oil and vinegar. Add salt and pepper to taste. Chill at least 3 hours. From Favorite Recipes of the Members of Point Loma Garden Club. Jo Merrill-recipe from Julio's Mexican Restaurant, San Diego

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Jo Merrill

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