Happy Cinco de Mayo!

Celebrate with margaritas, tacos topped with Spicy Mexican Pickled Carrots, and don’t let others sway your heart by telling you store bought salsa is better than home-made salsa. Never waver in your love or faith and build yourself a firm foundation that you are proud to stand on. Be separate from the crowd even if it means making your own corn tortillas instead of buying them in the store; at least you know the ingredient list and the “eat before” date isn’t valid for four months. Never waver in your love or faith.

And don’t compromise yourself for the sake of temporal groovyness.

It will be short lived. The heat from these carrots, on the other hand, will not be.

Spicy Mexican Pickled Carrots 

source: The Home Sick Texan

• 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.