Spicy Carrots recipe

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Spicy Carrots

 

1 red bell pepper

1 fresh jalapeno

1 lb. baby carrots

salt

1 orange

2 cloves of garlic

1/2 cup fresh parsley sprigs

2 tbls. white wine vinegar

1/2 tsp cumin

1/4 cup olive oil

 

Rinse bell pepper and chile, halve remove stem and interiors and cut both in

strips.

Peel carrots and cut into slices about 1/4 inch thick.

In a pot bring a little salted water to a boil, add carrots and cover, cook for

5 minutes. Add bell pepper amd jalapeno pepper and cook 3 more mins.

 

Meanwhile, grate off zest from orange and squeeze out juice. Peel garlic and

chop, also chop parsley.

Combine orange juice, 1/2 tsp. orange zest, olive oil, garlic, parsley, vinegar

and season with cumin and salt to taste. Mix well, add cooked carrots and toss

with marinade. Set in refrigerator for 4 hrs. to let flavors blend.

Heat and serve.

 

 

 

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