Bowl of Carrots with Lime & Chilis
(click to enlarge)

Carrots with Lemon & Chilis


Mexico City   -   Zanahorias con Limon y Chile
Makes:
Effort:
Sched:
DoAhead:  		 9 oz
**
1+ hrs
Yes		 A surprisingly delightful appetizer, attractive, and very easy to make. Adjust chili heat to your needs.

12
1/2
1/2
1
oz
c
t
T
Carrots (1)
Lime Juice
Chilis Piquin (2)  
Sea Salt
Make   -   (35 min + aging)
  1. Peel CARROTS and cut them in into the lengths you want your sticks to be, 2 to 3 inches is good. Cut into sticks about 1/4 inch on a side.
  2. Squeeze LIME JUICE.
  3. Grind CHILIS to powder in your spice grinder.
  4. Mix All Items in a sealed plastic bag. Place in the fridge for 20 minutes to 2 hours, massaging now and then. You could also use a jar and shake it now and then.
  5. Drain by 2 hrs or the carrots will start getting limp. The salted chili lime juice can be reused for another batch.
NOTES:

  1. Carrots:

      The pattern recipe calls for "8 to 10 tender young organic carrots" which don't need peeling. Fine for a restaurant, but not practical for most home kitchens.

  2. Chiles Piquin:

      These are tiny, and quit hot. If you or your guests are somewhat chili adverse, cut the amount in half or use a milder chili powder. Actually this appetizer is still fine without chilis, but the pattern recipe called for twice as much as given here - use your own best judgement.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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