Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

Name: Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams carrots, peeled; 177 milliliters cider vinegar; 3 green bell peppers, cut into 1-inch squares; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoon mustard powder; 177 milliliters sugar; 237 milliliters tomato puree; 1 teaspoon Worcestershire sauce; 3 yellow onions, cut into 1-inch wedges

Tía Rosan and Ruth Eichner's Sweet-and-Sour Carrots is a gluten free and dairy free side dish. One portion of this dish contains around 2g of protein, 0g of fat, and a total of 162 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of tomato puree, cider vinegar, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender.

Ingredients you will need

Bell Pepper

Carrot

Onion

Combine all the vegetables in a large crock or bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire.

Ingredients you will need

Worcestershire Sauce

Tomato Puree

Mustard

Vinegar

Sugar

Equipment you will use

Sauce Pan

Remove from the heat.

Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.

Ingredients you will need

Salt And Pepper