Serves: 6
Total Calories: 66

12 large fresh jalapeño peppers
4 medium carrots, peeled
1 medium white onion, peeled and sliced
2 cups water
1 cup white wine vinegar
2 bay leaves
8 whole allspice berries
6 whole cloves
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
2 tablespoons unseasoned rice vinegar
1 teaspoon ground cumin
1/2 teaspoon salt

1. Cut about 1/2 inch off the top of each chile leaving the stem attached. Reserve the caps. Cut the remaining chiles crosswise into rings about 1/3 inch wide. Remove the seeds with a sharp paring knife from the centers of the rings, and reserve the rings with the caps. Slice the carrots crosswise, on the bias, about 1/3 inch thick, and put the carrots with the onion.

2. In a medium non-reactive saucepan, bring to a boil the water, white wine vinegar, bay, allspice, cloves, and sugar. Add the jalapeño caps and rings and cook, uncovered, until barely tender, about 5 minutes. With a slotted spoon remove the chiles to a bowl, and drain any excess water.

3. In the same boiling solution, cook the carrots and onion until crisp-tender, 3 to 4 minutes. Drain well and put in the bowl with the chiles. Add the olive oil, rice vinegar, cumin, and salt. Toss gently to coat with the marinade. Cool, then refrigerate about 6 hours, or overnight for best flavor. To serve, arrange the chiles, carrots, and onion on a small platter. Garnish with the stemmed caps. Serve cold or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 66
Calories from Fat: 40

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