Recipe - Molinas Mexico City Restaurants Carrot And Onion Relish

2 Carrots, cut or sliced up in rounds
2 Onions, cut or sliced up in rounds
1 Jalape=F1o pepper, cut or sliced up in
rounds
2 Garlic cloves, cut or sliced up
Salt, ground black pepper
and bay leaf
White vinegar (45grain
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 lbparris@earthlink.net on May 13, 1997

Recipe by: Houston Chronicle, May, 1997 (Rose Mary Molina)=20 Posted to
MCRecipe Digest V1 #620 by Lou Parris lbparris@earthlink.net on May 26,
1997