Spicy Mexican Pickled Carrots
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
1 Lb carrots cut into dimes
1 C water
2 Tbsp vegetable oil
2 C white vinegar
1 oz. chiles de arbol, stemmed removed (see notes)
1 tsp cumin
1 tsp mexican oregano
1 tsp black pepper
1 tsp kosher salt
1/4 C slivered white onion
1 minced garlic clove
1 jalapeno seeded and cut into rings
In a medium pot combine the water, oil, vinegar and chiles. Bring to boil then reduce the heat to medium. Cook for five minutes uncovered.
After five minutes add in the cumin, oregano, pepper and salt. Continue cooking five more minutes. Then add the carrots, onions, garlic and jalapeno. Cook for another ten minutes or until the carrots have reached your desired tenderness.
Cool completely then refrigerate. The carrots should keep up to one month if stored in an air tight container in your fridge.