Red Chile Glazed Carrots celebrate the sweetness of carrots with the spicy and savory of New Mexico red chile. After being cooked for a few minutes in tequila, sliced carrots are finished with a touch of honey and New Mexico red chile sauce to form a slightly sweet and spicy glaze. An easy side dish to throw together and serve with a meat or vegetarian entreé.
This dish does require a small amount of red chile sauce, because it is needed to form the red chile glaze. If you don’t have any red chile made from pods on hand, you can make a quick batch of red chile from red chile powder. or could could buy a jar or two or three online. Made in New Mexico has a nice selection of red chile sauces. Just be sure to get “sauce”, not “salsa”. Whatever sauce you don’t use for these carrots, you could use to smother something. A good red chile sauce never goes to waste.
The recipe below is for two servings. However, it is easy to adjust the recipe for just about any number of servings. Check out the Kitchen Notes for instructions. Hope you enjoy!
Red Chile Glazed Carrots
Glazed carrots are hard to beat. These carrots are cooked in tequila then glazed in a small amount of red chile and a touch of honey to yield a slightly sweet and spicy side dish.
“*” See Kitchen Notes for more information or links to special ingredients.
- 2 large carrots, sliced diagonally
- 3 Tbsp. Tequila
- Drizzle of Honey or Maple syrup (about 1 tsp)
- 2 Tbsp. red chile sauce*
- Dab of butter
- Sea salt
- Peel and slice carrots into diagonal pieces.
- Pour tequila into a large skillet, cover, and bring to a boil.
Add carrots. Cover and simmer for 2 minutes. Flip the carrots over and simmer, covered, for another 2 minutes. Remove cover and cook on high until tequila has almost evaporated.
Drizzle carrots with a little honey and stir to coat.
Add the red chile sauce and stir to coat the carrots.
Continue to cook until the red chile sticks to the carrot pieces. When the pan starts to get dry, add a dab of butter, and cook another minute or two.
Remove from heat and sprinkle with sea salt.
Serve.
Red Chile Sauce – If you don’t already have any red chile sauce made up or you can make a quick batch from red chile powder.
Doubling the recipe – For 4 servings, use 4 carrots, just double the amount of all ingredients except for the tequilla. You should need only ¼ cup.
Carrots do make a quick & easy side dish that can be served with just about anything. I always have carrots on hand for when I need just a little more to serve. In addition to these red chile glazed carrots, here are some other quick & easy carrot dishes that you’ll enjoy.
Buttered Carrots with Red Grapes – I’ve made this a few times, but can’t always find the pomegranate. They do add another layer of flavor and texture, but the dish is still good without them.
What a life saver. Now I know what to do with all those carrots I couldn’t pass up on sale! 🙂 Thanks, MJ.
Thank you Sharon! Hope you enjoy! These carrots have because one of our favorite carrots recipe. 🙂
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I make glazed carrots with honey or maple syrup quite often, but tequila and chili sauce are definitely an original twist. I would love to try it!
Thanks Adina! We love glazed carrots and I usually use bourbon to cook them, but tequila just worked so much better with the red chile. Hope you do make these and enjoy!
Never have me eaten glazed carrots but they do look delicious… so I’ll try these along with my girlfriend :– thanks! )
Thank you so much Codrut! Hope you and your girlfriend enjoy them!
Did somebody say tequila? 😉 I’m in! Such a simple yet creative recipe MJ. Your chile glazed carrots look scrumptious and I’m digging the lighting in that second shot. Very nice.
Yes, I did say tequila! 🙂 I love cooking carrots in hard liquor. Thanks Kelly! Hope you have a wonderful week.
Yum! So healthy, so simple and so tasty. I love this recipe MJ!
Thanks Taruna!
Their color is amazing and I bet their taste is equally delicious!
Thanks Katerina! They are a pretty color and sometimes I like to use a batch of rainbow carrots.
What flavorful looking carrots, MJ! They look perfect.
Thanks Amy!
Loving that little splash of tequila in this recipe. The natural sweetness from the carrots matches perfectly with the spice. Can’t wait to try this recipe, love the fact that it is nice and easy too!
Thanks Bobbi! I hope you get a chance to make it and like it. Please let me know.
I loved sampling all the fabulous different red and green chile sauces when we were in NM. These carrots sound terrific!
Thanks Liz! I hope you enjoyed the sauces you tried and that you had a great trip.
I’m already in love with this recipe and I’ve not even tried it. Pinning.
Thanks Lea Ann! I know you’ll love it!
Perfect combo! I love the sound of these and this is surely one way to get Manservant to eat his veggies!
Thanks Abbe! We have to make those vegetables taste could to keep our loved ones healthy. 🙂
This is a fabulous way to enjoy carrots! I saw bunches of pale yellow carrots at the farmers market this week. They would be perfect for this recipe.
Thanks Deb! I actually make this with pale yellow carrots last night. The flavor was great but I didn’t think they made as pretty of a dish as the orange carrots. Hope you enjoy!
I love the ingredients, but the tequila? I’m not sure I’d like it so I need to make this! (I love real margaritas!) Very intriguing!
Thanks Mimi! The tequila is actually very subtle. I first tried these with bourbon (which is my favorite for carrots), but that didn’t work with the red chile. The tequila works great. Hope you like them.
This is so interesting idea ! You really make beautiful dishes MJ. Thank you so much 🙂
Thanks so much!
Excellent idea! I do happen to have a jar of red chile sauce (leftover from last weekend’s pork meal) and can’t wait to test it with carrots! They look and sound amazing! And now is the season of my favourite young, super crisp carrots!
Tequila’s presence is so original! I’m curious how it changes the flavours… never used it in cooking. (And I also have a bottle of tequila!).
Thanks so much darlin! So glad you have a bit leftover to try these carrots. You’re going to love them because I know you’re a sweet and spicy gal. 🙂 With all of the chile you eat, because better have a bottle of tequila. Margaritas baby. 🙂
SImmered in tequila? I am sold, my new favorite carrots ever 🙂
I love simmering carrots in hard liquor. I usually use bourbon, but the tequila works best with the red chile. The bourbon overpowered the chile, whereas the tequila complements it. Thanks!!!
I like a savoury glaze for the carrots for a change. The ones I’ve seen before this all seemed to be on the sweet side … honey, maple syrup.
Thanks A_B! I agree, some carrot glazes do get too sweet, which can be overkill when the carrots are really sweet to begin with. The little bit of honey in this recipe is really to help hold the red chile onto the carrots.
This is a BRILLIANT recipe! Everything about it is just right. Why haven’t I glazed carrots using red chile? I will, I will. 🙂
Thanks so much John! Hope you enjoy!
Sweet and spicy…one of my favourite combo of flavours. These glazed carrots look very tasty and appetizing, MJ.
Thanks Angie! I’m a sweet and spicy gall as well. 🙂