*  Exported from  MasterCook  *
 
         Molina’s Mexico City Restaurants' Carrot And Onion Relish
 
 Recipe By     : Houston Chronicle, May, 1997  (Rose Mary Molina) 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Mexican/Tex-Mex
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    carrots -- sliced in rounds
    2                    onions -- sliced in rounds
    1                    jalapeño pepper -- sliced in rounds
    2                    garlic cloves -- sliced
                         salt -- ground black
                         -- pepper and bay leaf
                         white vinegar (45-grain strength)
 
 Place carrots on bottom of saucepan; top with onions, jalapeño, garlic,
 salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a
 boil, reduce heat and simmer over low heat until vegetables are cooked. 
 
 “Rose Mary Molina provided the recipe for this popular carrot and onion
 relish from Molina’s restaurants. It can be served as an appetizer, mixed
 with boiled shrimp as an appetizer or used as a sandwich relish, she said.” 
 
 By Lou Parris <lbparris@earthlink.net> on May 13, 1997
 
 
 
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