Mexican

Cyndi's Hot Carrots takes 10 minutes to prepare.

Cyndi's Hot Carrots takes 20 minutes to cook.

Cyndi's Hot Carrots makes 40 servings.

The ingredients for Cyndi's Hot Carrots are:

2-3 Medium Jalapenos, chopped with seeds
5 lb Carrots, washed
.75 Gallon White Vinegar
4 lg. Onions, peeled and quartered
1 TBSP Sea Salt
1 TBSP Sugar
1 TBSP Olive Oil
2 cups Water

Here is how you make Cyndi's Hot Carrots:

Slice Carrots into uniform piecesSlice Jalapenos into small piecesPeel and Quarter OnionsIn large pot, place carrots and onions in white vinegar and Water. Cook on Medium-High heat, simmering slowly for 5 minutes. Add Jalapenos, salt, sugar and oil. Continue simmering until carrots are par-boiled, about 15 minutes.Remove pot from heat, cool to room temperature. Place contents in (3) 1.5 qt. glass jars. Top with sauce. Seal tightly and refreigerate 3-5 days for best flavor. Enjoy !Serving Size: makes 4.5-6 QuartsNumber of Servings: 40Recipe submitted by SparkPeople user 1BIBLEGIRL.

The nutritional information for Cyndi's Hot Carrots is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 25.0

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 199.7 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 1.3 g
• Protein: 0.5 g

Cyndi's Hot Carrots is Mexican cuisine.