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| Molina's Mexico City Restaurants' Carrot And Onion Relish Recipe |
Category: Condiments
Rating:
N/A
Servings: 1
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Ingredients
2 carrots, sliced in rounds
2 onions, sliced in rounds
1 jalape=f1o pepper, sliced in rounds
2 garlic cloves, sliced
1 salt, ground black pepper and bay l; eaf
1 white vinegar (45-grain strength)
Cooking Directions:
Place carrots on bottom of saucepan; top with onions, jalape=F1o, 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.
"Rose Mary Molina provided the recipe for this popular carrot and onion relish from Molina's restaurants. It can be served as an appetizer, mixed with boiled shrimp as an appetizer or used as a sandwich relish, she said."
By Lou Parris on May 13, 1997
Recipe by: Houston Chronicle, May, 1997 (Rose Mary Molina)=20 Posted to MC-Recipe Digest V1 #620 by Lou Parris on May 26, 1997
condiments
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