Red Hot Carrots

1. Blanch the carrots in a pan of boiling water, drain and rinse in cold water.

2. Drain again.

3. In a nonreactive bowl, mix the remaining ingredients.

4. Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.

5. Before serving, taste and adjust the seasoning.

6. if needed.

7. They will keep in refrigerator for several days.

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Nutrient	Quantity
Total fats	9.7532 g
Protein	2.2264 g
Carbohydrates	16.0239 g
Energy	152.1658 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1344 g
Water	125.8074 g
Aspartic acid	0.2658 g
Calcium, Ca	88.9811 mg
Lutein + zeaxanthin	347.2427 g
Fiber, total dietary	4.2013 g
Carotene, beta	10653.49 g
Niacin	1.4795 mg
Vitamin A, RAE	1143.168 g
Arginine	0.1433 g
Riboflavin	0.0934 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total saturated 20:1	0.0089 g
Glutamic acid	0.5149 g
Sodium, Na	96.432 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2016 g
Total lipid (fat)	9.7532 g
Manganese, Mn	0.3847 mg
Fructose	0.79 g
Proline	0.0752 g
Fatty acids, total saturated 16:0	2.3303 g
Fatty acids, total saturated 8:0	0.0949 g
Sucrose	4.9464 g
Choline, total	15.307 mg
Sugars, total	6.7616 g
Serine	0.0775 g
Fatty acids, total saturated 10:0	0.2138 g
Fatty acids, total saturated 18:0	1.0461 g
Vitamin B-6	0.24 mg
Selenium, Se	0.8307 g
Ash	1.6314 g
Fatty acids, total saturated 18:1 undifferentiated	2.7242 g
Pantothenic acid	0.3764 mg
Phenylalanine	0.0865 g
Copper, Cu	0.106 mg
Betaine	0.5187 mg
Thiamin	0.1201 mg
Retinol	70.3147 g
Methionine	0.0286 g
Iron, Fe	3.2387 mg
Carbohydrate, by difference	16.0239 g
Phosphorus, P	72.7402 mg
Folate, total	26.0967 g
Fatty acids, total saturated 4:0	0.2753 g
Lycopene	1.28 g
Alanine	0.1509 g
Cholesterol	21.8453 mg
Valine	0.1 g
Fatty acids, total saturated 18:2 undifferentiated	0.477 g
Glycine	0.0684 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	0.8865 g
Fatty acids, total saturated 14:0	0.8549 g
Zinc, Zn	0.5564 mg
Isoleucine	0.1075 g
Fatty acids, total saturated 12:0	0.2391 g
Fatty acids, total polyunsaturated	0.6113 g
Leucine	0.1438 g
Tocotrienol, alpha	0.0155 mg
Vitamin A, IU	21699.3113 IU
Folate, DFE	26.0967 g
Tryptophan	0.0186 g
Vitamin C, total ascorbic acid	9.3047 mg
Phytosterols	3.856 mg
Fatty acids, total saturated 6:0	0.163 g
Starch	1.8304 g
Tyrosine	0.0595 g
Vitamin B-12	0.0009 g
Vitamin K (phylloquinone)	17.9344 g
Fatty acids, total saturated	5.4016 g
Histidine	0.0562 g
Fatty acids, total monounsaturated	3.0606 g
Threonine	0.2517 g
Folate, food	26.0967 g
Vitamin E (alpha-tocopherol)	1.2273 mg
Magnesium, Mg	32.2045 mg
Lysine	0.142 g
Potassium, K	507.0694 mg
Cystine	0.1088 g
Fluoride, F	4.1693 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Salt	0	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Oil	2 teaspoons	74.752	0	8.489
Carrot	1	52.48	12.2624	0.3072
Onion	2 teaspoons	2.6667	0.6227	0.0067
Cumin Seed	2 teaspoons	15.75	1.8581	0.9353
jalapeno pepper	1	0	0	0
white vinegar	1 teaspoon	0.9	0.002	0
jalapeno pickling liquid	3 teaspoons	0	0	0