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Spicy Carrots

The flavor is a bit unusual but delicious. You will find that the spiciness of jalapenos differ greatly so if at the end, the dish doesn't have the kick you expected, use cayenne to bump up the heat.

2 red peppers
1 1/2 lb carrots
5 tbsp. extra-virgin olive oil
1 cup onion, thinly sliced
6 garlic cloves, thinly sliced
1 fresh jalapeno sliced into thin circles
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh parsley
1 tbsp. fresh lime juice
Cayenne (optional)
1 tbsp. chopped fresh oregano

Char the bell peppers on an open flame or in a pan under the broiler until the skins are blackened on all sides. Put them in a bowl and cover tightly with a plate to steam for about 15 minutes. Rub off charred skin. Remove the stem and cut the flesh into long, thin strip.

Cut the carrots into fairly even-sized pieces, about 2" long and 1/2" thick.

Pour 3 tablespoons of the olive oil into a large skillet or saute pan with a lid. Add the onion, garlic, and a pinch of salt. Coat everything with oil and cook, covered over medium-low heat until softened 8 minutes. Add the jalapeno, cover, and cook for 1 minute. Add the red pepper strips and another small pinch of salt and cook covered, for another 3 minutes Transfer to a bowl and let cool.

Heat the remaining 2 tablespoon oil in the pan over medium heat; add carrots and season with a pinch of salt. Stir to coat and cook, covered, for 7 minutes. Add 1/2 cup water and cook, uncovered over medium-high heat, stirring occasionally, until the carrots are tender-crisp (not soft-mushy) and most of the water has evaporated, 7 to 9 minutes. Add the red pepper mixture to the carrots. Cook for 1 to 2 minutes to warm thoroughly. Stir in the oregano, parsley, and lime juice. Season to taste with salt and cayenne, if not spicy enough). Serve immediately. 

Makes 8 servings

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