Title: Molina's Mexico City Restaurants' Carrot and Onion Relish
Categories: Condiments, Mexican/tex
Yield: 1 Servings

2 Carrots, sliced in rounds
2 Onions, sliced in rounds
1 Jalape=F1o 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, jalape=F1o, 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 on May 13, 1997

Recipe by: Houston Chronicle, May, 1997 (Rose Mary Molina)=20 Posted to
MC-Recipe Digest V1 #620 by Lou Parris on May 26,
1997