3 to 4 carrots, cut into small chunks
½ cup Neita’s Red Pepper Vinaigrette & Marinade
3 onions sliced
6 cloves garlic
1 teaspoon salt
2 teaspoons oregano
3 to 4 bay leaves
1 4-ounce can jalapeno chiles
2 large jicamas, peeled and sliced
Cook carrots in salted water until tender. Drain and cool. In a large pan combine Red Pepper Vinaigrette & Marinade, onions, garlic and salt and cook until onions are tender. Add oregano and bay leaves. Boil and let cool. Add jalapenos, carrots and jicamas; let sit for several hours. Store in refrigerator. Serve as a salad or appetizer with crackers.
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