We all know the best part of going to a Mexican restaurant is pigging out on all the good stuff they bring you before your dinner gets there. You know, so you're full up to your eyeballs, and then the enchiladas show up and you curse yourself for eating all those chips? Why do we do that? They should just have Mexican restaurants that don't serve entrees. You just go in and your dinner is chips, queso, salsa and tortillas. Oh yeah, and the best part: The Relish. The pickled jalapenos, onions and carrots. A little spicy and so good. Every time I make a batch of this, the whole family goes crazy. It makes a large helping, so I divide it up and everyone gets a bag of chips and some tortillas along with it as a special treat. That way they can pig out at home, and avoid the To Go Box of fajitas they couldn't finish.
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| Ole! |
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| The Mexican Restaurant Relish Fiesta |
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| Combine carrots and onions. |
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| Combine jalapeno slices, jalapeno liquid, water and vinegar. |
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| Add salt. |
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| Add minced garlic. |
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| Mix well. |
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| Add to carrot and onion mixture. |
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| Cover and refrigerate 24 hours. |
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| Enjoy! |
Mexican Restaurant Relish
1 package frozen crinkle cut carrots
2 cups onions, chopped
1 (16 ounce) jar pickled jalapeno slices
4 ounces white vinegar
2 cups water
1 teaspoon salt
2 cloves garlic, chopped
Drain jalapenos, reserving liquid. Combine carrots, onions and jalapeno slices in a large, sealable container. Combine jalapeno liquid, vinegar, water, salt and garlic. Pour over vegetable mixture and mix well. Cover container and place in refrigerator for a minimum of 24 hours. Before serving, stir thoroughly.
Prep Time: Approximately 10 minutes Cook Time: 0 needs to chill 24 hours
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