My container garden is over-flowing with Jalapeno chilis, oregano and cilantro. And this week, compliments of Poplar Ridge Organic Farm and their work share program I left the farm with carrots, garlic, shallots, cabbage, arugula and cucumbers.
I was pondering what to make with my fresh ingredients and several people at the farm mentioned that they still had some radishes from the previous week.
Here is a recipe that is tasty and takes me back to my days in Encinitas, CA sharing a bowl of marinated carrots & radishes on a sunny afternoon. If you have ever been in a Mexican restaurant and snacked on the Marinated Mexican carrots and radishes you might be familiar with this recipe. If not give it a try!
Mexican carrots and radishes
4 large carrots, peeled and sliced on an angle
1 bunch radishes, washed and sliced
2 large jalapenos, finely chopped
1 cup of water
1 cup white wine vinegar (I substituted with apple cider vinegar and I can tell you Not to use it. I don’t think red wine vinegar would work either)
½ teaspoon of sugar
4 garlic cloves peeled and diced
1 Tablespoon fresh cilantro chopped
1 Tablespoon fresh oregano chopped or 1 teaspoon dried oregano
4 Shallots peeled and chopped or 1 small white or yellow onion peeled and chopped
If you can find Jicama clean, slice and add to the vegetables.
In a large glass dish toss the carrots, radishes and jalapenos.
In a medium size pot combine the water, white wine vinegar, sugar, garlic cloves, cilantro, oregano, shallots and simmer for 2 to 3 minutes.
Note: You will probably not use all of the vinegar mixture.
Pour the vinegar mixture over the carrots, radishes and jalapenos; you just want to cover the vegetables. Dispose of any leftover liquid.
Make sure you allow the container to cool before you place in the refrigerator. Cover the dish and allow to marinade for at least two hours, the longer you marinade the deeper the flavor.
Always great with tortillas chips. Cheers!