Tía Rosa and Ruth Eichners Sweet and Sour Carrots
Details
- Servings: 8
- Diet: High-Fiber, Low-Fat
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 2 pounds carrots, peeled
- 3 green bell peppers, cut into 1-inch squares
- 3 yellow onions, cut into 1-inch wedges
- 3/4 cup cider vinegar
- 3/4 cup sugar
- 1 cup tomato puree
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
Instructions
Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots serves 8 original recipe by Epicurious.
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