Mexican Style Pickled Carrots

.
Lately, I’ve been hanging out with Boston-Boy, who has been showing me a real good time, chock full of delightful dinners, non-stop laughter and unexpected destinations.

One locale we seem drawn to like moths to a flame, is that perennial hot-spot, El Carmen, home of way, way, WAY too many tequila choices (I mean really kids, a menu with 300 tequilas with no descriptions means absolutely nothing to anyone but the ultimate aficionado. Breaking it up by price is the only way anyone can decipher a thing. Am I right here? Of course I am. Lordy.) which leads to my inevitable craving for (wait for it…wait for it…) yup, tacos.

And let's face it kids, if one thing has been established on this site is that I am a girl who is totally loco for tacos. Especially when they are paired with a good strong beverage. Mmm. Perfection.

The only trouble is that while variations on a tried and true theme can be cute and fun and sometimes fab - for true culinary bliss, for that supreme satisfaction, the classic taco is the only way to go. My feeling is just that one should keep their guava jelly and blue corn out off my plate, ya know? So for the taco to really hit the spot, and not leave me lonely and forlorn, a mix pickle of carrots, radishes and jalapenos is essential.

For something that is so darned easy to whip up and so vital to the taco experience, why more restaurants refuse to have it on hand is well beyond my simple reasoning. Any ideas?

You on the other hand, my fiery little friends, can rest easy now that this recipe is on hand and ready for action…try it and revel in the simplicity of the crunchy, spicy, piquant, herbaceous perfection that goes so well with just about anything (and makes a delightful and unexpected side dish when in a pinch…) and of course…enjoy


4 large carrots, peeled and sliced on an angle
1 bunch radishes, washed and quartered
1-2 large jalapenos (more if you really like spicy), sliced into thick rounds
1 clove garlic, sliced thin
1 teaspoon Mexican oregano
1 small white onion, minced
1 cup white vinegar
1 cup water
½ teaspoon sugar
2 teaspoons salt


Toss together the carrots, radishes and jalapenos and fit into a large glass container (with a lid)

In a large sauce pan, combine the garlic, oregano, onion, vinegar, water, sugar and salt. Bring to a simmer for two minutes.

Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 3 hours. Can be kept for up to two months.

Yup, it’s that easy.


Makes 1-½ cups of fantastic.



___________________________________________

Christine, who is Filipina-American, is battling non-Hodgkin's lymphoma and is in urgent need of a bone marrow transplant, but has yet to find a matching donor. With over over 20,000 different bone marrow types, her best bet is to find a Filipino donor; only they are the most under-represented group in the National Marrow Donor Program (NMDP) Registry.

Please, if you are Filipino, or know someone who is, please, order a test kit. The test involves swabbing your cheek, the results could save a life.